Sizzling Scallop Saute’

Ahhh!!! Fresh scallops, one of our favorites!
For most of my life I had very limited gustatory experience with scallops, occasionally having one slipped in with my fried clams (the mollusk of choice during my formative years) or a bit of scallop pie, here & there.
Fortunately, my palate matured and I came to appreciate this wonderful shellfish, especially when they’re prepared properly!
This means ditching all that breading & deep-fat frying(though I now enjoy them in that manner, too) for a much easier, healthier and simpler method that is certain to tickle your taste buds…
Having recently become acquainted with Chef Gordon Ramsay, I’ve really elevated my appreciation for the scallop. I’ve discovered a whole new range of flavors and the versatility of this ocean treasure.
The key, of course, is to cook your scallops properly and I’d like to share an oh-so easy method that I learned from Chef Ramsay for doing just that.
Warning! The Following Are UNcensored Gordon Ramsay!
Not at his inimitable “best” BUT there may be a word here or there
   Part1

Here’s a recap (GR moves FAST!)

HOT, heavy pan!

season the scallops on one side.

olive oil in the HOT pan.

1st scallop @12 o’clock, following scallops at 1, 2, 3…(this means the scallops will all be evenly cooked when you come around.)

when they’re all in, gently roll the pan…(to spread the oil to cook the outer side of the scallops.)

Then season the top(unseasoned) sides of the scallops.

   Part2

Recap;

With a big spoon, start carefully, quickly flipping the scallops.

Roll the lemon, cut & just a few drops of lemon juice on each scallop.

Then remove them and drain.

One Last Pointer(from the Chef himself)…

Fortunately, we were able to find a censored version of Chef Ramsay at his fiery best(and the “full metal” version IS available) but you get the point…use a non stick saute’ pan for cooking your scallops!
We keep a great array of Calphalon nonstick saute pans, skillets, etc. and have been putting them to great use over the last couple of months and really enjoying the results!
We’ll post up some of our favorite scallop recipes, shortly (honest! No more long absences) but wanted to pass along these tips on cooking delicious scallops.
Enjoy!

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