but the sea scallops are bigger. these are fresh from any bedford, massachusetts, never frozen very good. they are like a there is a grain that runs up and down on the scallop. >> you can barely see them. >> turn it a little bit mike toward the camera. >> it's like little beef fillets. there is grains that run up and down. you want to cook it with the grain ju like you would with a steak. we're going to season this up with a little salt and pepper. >> a little sea salt? >> a little sea salt on both sides. then add a little olive oil to the pan. here. you want to have a nice hot pan. you don't want it to be cold. start with a hot pan. what you are looking for is to get a good sere on. >> i get nervous when stuff sizzles when i'm at home. >> oh, don't. >> i fool like i'm going to burn something or set of my fire alarm. >> the flame equals flavor. you're caramelizing things, developing flavor which is what you want to do. don't fear thezl >> no no no. >> they looked really buttery before. are they naturally buttery? >>

. >> my name's scott roe, i'm a commercial fishermen, sea scallops, fourth generation. i was a. 70 and 80 boats here, five or six feet now, now it's just down to like seven or eight. now i'm proud of my heritage and i would never do anything else. this is my office, man, look at it. i'm going to do this until i can't move anymore. >> we were all on the town like clockwork, 2:30, 3:00 in the morning, it's quiet, the town's been ripped up all night long. we come down here, hit the water. what could be better? >> good time to be here, and nice weather today. >> yeah, pretty nice day. >> a little breezy. >> might be a little nautical. a little bit. >> i'm sure i'll be fine, i've watched "the deadliest catch." >> are you ready? >> i'm ready. >> time to press the fun button. ♪ >> clear. all clear. used to be this was the best thing in the world. we were like the greatest thing about fishing, you were kind of like a cowboy, like a pioneer, you could go out, and as hard as you could push, competition was welcomed. we were fiercely independent. independence is like little by lit

after searing the sea scallops, we will combine everything together for an unforgettable dish.ext recipe is cornish game hens stuffed with chard, pine nuts, bacon and raisins and roasted to a golden brown. i have a great dessert coming up for you. it's a macaroon, but this time the macaroon is presented as a little ice cream sandwich. i'm sure you're going to love it. i promise you the results are spectacular, and it's all starting right here on secrets of a chef.

scallops? i had sea bass. great! and malcolm? i don't remember. try. please. maureen. waitress. is that a fish? ( chuckling ) that's why malcolm wanted to go there. hehead a thing for her. i think he hates fish. thanks. so how's your secret mission coming? i've talked to his sister his best friend his uncle archie, his two spinster aunts. the most anyone seems to know about his eating habits is that he... occasionally eats. ensign-- if you want to know something about mr. reed ( clearing throat ) anyone sitting here? uh, no. please. ( sighs ) this is the first chance i've had to eat all day. ( groans ) tell me about it. i haven't set foot outside the armory since 0700. how's your ravioli? uh, it's fine. nothing like a nice plate of pasta. mm-hmm. you know, i used to love to cook but i never get a chance to anymore the way that chef protects the galley. one of these nights i should fix something myself. you'd love my eneniladas. enchiladas? if you d d't like them, i can fix something else. what's your favorite food? uh... i appreciate the offer, but it... it really isn't necessar

- it's a curry powder we call yellow sea, combination seafood, shrimp, scallops, squid. no spicy. - well it looks good. wow, that's good. - yeah. - i finally have mussels! what's this little rascal? - this is larb, we call larb, it's chicken ground with rice powder, lots of garlic, ginger. - [david] and that's what the name of the restaurant is and larb has two meanings i understand. one is luck and what is the other one? - actually larb mean lucky, and also the thai people believe on their birthday they gonna order larb, they believe when they eat larb they'll be lucky for the whole year. - okay, lucky. i feel lucky to do this here too. and what's this little dish. - [amy] this is a thai dumpling. - [david] those look great too. and this one looks like it's fuzzy. crab, it not spicy. the sauce, yeah this one, amazing sauce. - amazing? - yeah, it's got spicy soy sauce where you cannot find anywhere, this my mom recipe. - i saw your mom in the kitchen. when she cooks she cooks so fast, so beautifully too. - she's 72. - 72? - [amy] yeah, that's how old. - [david] does your

scallops pulled this moment from the sea of japan and sizzle and pucker in their shelves over the fireter and lime juice in a touch of home brewed soy sauce. wild japanese bore hangs above radiating it's sweet aroma as it cooks. >> how long have you known each other. >>? 30 years. >> i love this. >> freshly caught local quail is sprinkled with salt and glazed with that homemade soil. >> oh, ou. >> is it good. >> that is good. >> use this in a flavor soft, juicy. >> how is the fish? >> i go to burn out. >> good food takes a long time. >> so this big argument, is it a flavor. >> essence. >> so it's a mysterious force. >> much bigger. >> bigger than in a volunteer. >> well of course. and then it opens up like that. this is first sign of strength. >> how do you cook it? >> grilled, fried, braise it. >> grill it. oil. >> salt. >> it's so happy be cooked this way. very bitter. >> at the end of an italian male. >> sweet, fat, sweet, fat. at the end of the meal something bitter to remind you of the sadne sadness. >> it's this. >> you're right. it's deep. >> it's a shocking proficiency at makin

llo chorizo sea bass bas scallops lots of new items onteo the winter menu.u. >> very exciting a whole neww menu. chef thanks for coming in.fomin. they are opened at the tysonsys corner location on o thanksgiving day.ving >> thank you. >> all right. you so much. s muc >> time now is 7:26.:26. still ahead it's pretty commonmm knowledge that the wednesdaye before thanksgiving is a wild flight at thethhanksg bar. it is called black -- you canyoc it's called black wednesday or drunkgiving.kgg. we'll talk about some of the consequences of goingal tk ooabh for the holidays and we'll w value look at your fullt yol holiday forecast. fox5 news morning saturday satur >> welcome back. time now is 7:29. tiea's a beautiful look at the whitul le house this morning ash you get up.p. rise and shine, everybody.d shie and it's going to be a reallyea nice day, right, caitlin? c >> yeah, actually just likeh, the past couple act dayss unseasonably mild annie.. >> yay!>>! >> have we not gotten used toto this i mean september,ptber, october, november. nem >> i'm loving the mild i temperatures. i'm enjoying i

the coast guard says it appears the 72 foot scallop boat hit a rescuers battled choppy seas and strong winds but got everyone off safely and then towed the boat to shore where they beached it and pumped it out. it is not clear if the 5000 pounds of scallops on board are ok. president elect donald trump says he has "made a couple of deals" after meeting with potential nominees this weekend but he has not announced any new picks, though mitt romney is said to be a leading candidate and mr. trump is expected to meet with former texas governor rick perry today. abc's janay norman is following the presidential transition. >> this weekend we saw both sides of donald trump smiling and statesmanlike, he lined up more than 20 meetings in today's using twitter. more pix soon. national security adviser michael flynn who called is line a cancer -- who called islam a cancer. >> i think so. the phrasing can always be done differently that clearly there are some aspects that are problematic. cooks rudy giuliani, chris candidate mitt romney once a staunch critic of rum -- of trump. >> worthless as a d

enormous hokkaido scallops, pulled this morning from the sea of japan, sizzle and pucker in their shellsof home-brewed soy sauce. wild japanese boar hangs above the coals, radiating its sweet aroma as it cooks. look at that. >> masa: yeah. >> anthony: so how long have you all known each other? how many years? >> masa: 30 years. right? we know each other. i love this kind of cooking, you know? it's the way i like. >> anthony: wow. >> masa: be careful, though. it's hot, though. >> anthony: oh, yeah. >> masa: mm! >> anthony: wow, it's sweet. >> masa: [ speaking japanese ] >> konishi: [ speaking japanese ] >> anthony: izura, freshly caught local quail, is rubbed with olive oil, sprinkled with salt and lightly glazed with that homemade soy. >> masa: [ speaking japanese ] >> anthony: oh, wow. >> masa: how is it, good? >> anthony: that is good. mm. >> masa: this kind of charcoal slow cooking gives this kind of flavor, soft, juicy. how's the fish? >> konishi: [ speaking japanese ] [ laughter ] >> masa: you know what he said? "before fish, i'm gonna burn up." >> anthony: so him first. [ laughter

enormous hokkaido scallops pulled from the sea of japan sizzle and pucker in share shells over the firen butter and lime juice and a touch of home brewed soy sauce. wild japanese boar hangs above the coal coals emanating the sw odor as it cooks. >> how many years have you known each other? >> 30 years we've known each other. i love this kind of cooking. this is the way i like. be careful, it's hot, though. >> wow. >> yeah. >> sweet. [ speaking japanese ] >> uzura, freshly caught local quail, is rubbed with olive oil, sprinkled with salt and lightly glazed with that homemade soy. oh, wow. >> how is it, good? >> that is good. >> this charcoal coal cooking gives this flavor soft juicy. look at all these purchases you made with your airline credit card. hold on...you only got double miles on stuff you bought from that airline? let me show you something better. the capital one venture card. with venture, you earn unlimited double miles on every purchase... not just...(dismissively) airline purchases. every purchase. everywhere. every day. no really! double miles on all of them! what's in you

sea. a coast guard helicopter crew sent a swimmer into the ocean to save six people. off of here. >> jennifer: captain jeff, a 72-foot scallop boat, got into trouble 9:30 sunday morning. crew members reported it was sinking five miles off the coast of newbedford. the coast guard credits the crew of u.s. new bedford for getting on site quickly. >> they sprung a leak. they're not sure where the leak originated. once this thing is up and floating, a diver will take a look where the leak might be to try to patch it up and bring it intok. rescue swimmer tried to control the flooding. then it was time for the diver to jump ship. >> it will be easier for me to go in the water. i have one,, two three, four, five, six, seven cables port, seven cables starboard. >> jennifer: an investigation into the cause of the leak is under way. the captain jeff has a home port in north carolina. the coast guard says everyone on that boat was checked out on shore. no one was injured. >> kris: very lucky. up next, if you're flying over the thanksgiving holiday, you'll want to listen up. workers at one of the country's busiest airports could be going