Gordon Ramsay Makes Seared Scallops | Cooking With Gordon | HexClad

[@AnthonyMcqueen1987]

All hells kitchen contestants needs to watch this over and over again. Everyone screws up scallops.

[@ernestogastelum9123]

because contestants get sabotaged by the producers

[@Fluke17]

Why do they get sabotaged

[@lillystomm877]

​@@ernestogastelum9123no they do not smh

[@toxikwastedump]

it's a tv show where they are set up to fail for entertainment

[@JT-vg1qn]

I don't know how you walk onto that show and you basically cant make a pop-tart

[@JuleszzC]

I got hooked on watching his shows during the pandemic. I can't wait to make these scollops. My girlfriend raved about the Hexclad pans recently and I had an old ratty fry pan so I took her advice and purchased a 10 inch fry pan and a dutch oven -- the cast iron dutch ovens are so heavy. We now have two 10 inch fry pans, two 8 inch fry pans, the dutch oven, a 3 and 5 quart pots and a wok. I love cooking with them!

[@aidansearle5023]

Nobody asked

[@Jaimepaisa]

could watch this dude cook all day, very satisfying stuff

[@LaughingSaint66]

I just sent my daughter a link, saying the exact same thing. I just made his fried eggs this morning and oh my God they’re on another level of amazing.

[@dirkhartog7438]

Gordon Ramsay is one of the very few world class chefs that can make well produced short videos highlighting simple meals that most home cooks can replicate without hours of prep or difficult to get ingredients. Not only do they look delicious in the video but they also are delicious when you have a go yourself. Kudos Mr Ramsay for yet another high quality product that is so useful to many of us. I do miss the beautiful design and the natural light coming from the large windows of his "home" kitchen (was it his home?), but I guess this kitchen is serviceable, if a little generic in comparison.

[@LivinhItUp]

This is also true with his flagship restaurant in England. The food is 3 Michelin star rated yet there's hints of a humbleness to it with the fairly generous portions & sensible plating and food combinations. Although it's perhaps complex to duplicate exactly, it doesn't look impossible, and has some of the same cooking techniques he displays in his youtube demonstrations. Also, I hear it's still reasonably priced in comparison to the 500 Euros other places would charge for an evening.

[@veliostv9089]

@@LivinhItUp I don't even have 3 pans ;-)

[@ShaunStone-o5u]

If you're a skilled home cook, and I AM, this is a piece of piss.

[@MarcIverson]

Thyme flowers are difficult(read: impossible locally) to get and you will find them in almost no U.S. markets at least. Same with apple brandy. He regularly uses things that might be available in a much broader food market as perhaps obtains in England, but in the U.S. we are nowhere near to having ingredient availability as he apparently is. It's still effete stunt cooking by my lights and by that I mean most anyone in America unless you're perhaps in Manhattan or wherever it is rich people live and have exclusive access to.

[@peapodsaunt]

I can watch him cook all day. Between his accent and attention to detail about every aspect of the recipe he is making, he’s just amazing to watch

[@BigBear59]

He is for sure one of my most favourite chefs his food is great and his confidence makes his food taste even better …Alex🇬🇷

[@martinwolrich6464]

While I have cooked many his recipes I feel compelled to say?.Scollops have a very delectably taste in themselves.Only cook in either butter or olive oil with a pinch of Himalayan rock salt & cra/pepper.That’s it.must say that recipe looks so delicious.Aussie in Australia 👍🏻😎

[@mlacerd2]

I literally just made these exactly as he did... they're soooo good.

[@GamerGalaxy911]

Stop lyin

[@TF2ReplayMaker]

no you did not

[@yungant29]

Cap 😂😂😂😂

[@josephnix2912]

Me too!..They came out perfect.

[@thomasguider8386]

Apple cider or apple cider vinegar I’m going for it soon

[@joedennehy386]

Magnificent recipe and technique. I am an amateur fisherman in coromandel New Zealand and we get a lot of scallops, but we eat the coral, or roe.its delicious . I will certainly try that recipe . We make the cream sauce in the pan while we rest the scallops.

[@HalifaxHercules]

I'm originally from the Canadian province of Nova Scotia, which is also home to the world's most famous scallops, the Digby Scallop which are caught along the Bay of Fundy area.

[@bryceurbano5363]

I just made dinner for my family and I,m 9. Thank you for making this.

[@camillematthews8129]

I’m making scallops for the first time today. I was going to keep it simple. WAS! I watched this and started hunting down all these lovely ingredients and can’t wait to make this remarkable meal tonight! I watched a bunch of other video’s in regards to scallops and I found that you will want to also clean your scallops by taking off a piece that doesn’t look like the main scallop, it’s a little lighter in colour, just pull it off with your fingers. Also, pat them dry with a clean tea towel or some paper towel so that they don’t steam. I love the fact Mr. Ramsey suggested the clock method to keep track of the one that goes in first. Will do that! I could not find fish stock in Barrie Ontario!! 😆 I read online that clam juice is a good option but the Asian fish sauce would not suffice. I bought a small bottle of clam juice and simmered it with a few kitchen scraps from my freezer (that I save for making soup stock). I only used a bit of garlic and spring onion and 3 or for slices of mushroom. I absolutely want to keep the flavour light as G man had emphasized in this video. Can’t wait for the results! Side note, my husband won’t eat any fish and or seafood. We shall see if Danny will even try them but he is a real slut for mushrooms so, maybe! 😅

[@petersnushall7293]

When Chef Ramsey is not ranting or swearing, he is an informative, entertaining, inspiring entertainer. His understated treatment of scallops brings out the full flavour of this delicacy, and his accompaniments also add to, rather than over ride this dish. My compliments, Chef.

[@rali2thousand]

This all looks amazing! But I would totally have to do this one by one. I would lose track and burn something if I was doing it all at once.

[@Darkstormsun9865]

It's generally recommended for amateurs like us to take it step by step.

[@XeroJin84]

It's easier if you prep everything (mise en place), then start cooking. You shouldn't be cutting anything or trying to find something once you've started putting anything in the pan. After that, it's just knowing how to control the heat, observing what's cooking and putting things in the right order. You can easily keep track of 2 things that's cooking that way.

[@alimichalkan8046]

I am only confident doing two things at once like cooking pasta and sauce at the same time, but not anything else. So I agree with you. We’re amateurs.

[@greendroprus]

I can watch this man cook all day

[@HexClad]

He's the best!

[@PMRealWealth]

GR makes it look sooooo easy! My fav chef...love watching this guy.

[@HexClad]

He's the best!

[@robertholtz]

@@HexCladSo are your pans. I own a set. They’re phenomenal. 👍

[@willcronk6458]

My wife is getting her first skillet in a few days

[@fallios]

​@@HexClad you should get Marco he'll show us how to cook.

[@strikermodel]

My mother loves to watch Gordon's shows. I used to work as a hibachi chef, and I cooked scallops before and she loved them. However I wanted to make them better tonight. I'll use some of these techniques to improve it for her!

[@RaffKatsbulas]

watching Gordon cook so easily and deliciously

[@Tripweaver]

My takeaways here today: Scallops - very hot pan, season scallops, olive oil, 45 seconds each side, butter in the last 15 seconds so it browns but doesn't burn.

[@HappyArchaeology-mm4ng]

I think this is the best I have ever seen him do. Over the years.

[@bestofnick2738]

Much better than the video from 13 years ago. Thank you!!

[@LucaPamparana]

This is awesome. Good thing to try this weekend with the mushrooms and pancetta.

[@scentmemories1047]

Gordon didn’t sauté the mushrooms, the mushrooms chose to saute, that’s the difference.

[@krishnasanyal7]

😂😂

[@brucelee1592]

What!

[@wr3add]

Thx Marco

[@robertholtz]

I see what you did there. 😭

[@robertholtz]

Marco couldn’t make this dish. There’s no Knorr. 🤣

[@johnpapadopoulos9057]

Anything Ramsey does is mouth-watering.

[@jordannaoum6379]

I love scallops, they are just so mouth watering to eat i love seeong you cook like this good job

[@sirloin8745]

‘This is a very, simply executed dish . . .’ 😊

[@rickyork7089]

Mushrooms & seafood goes so good together.... Looks delicious

[@ninetimesremoved]

i watched this like 17 times then made scallops they have never come out so beautiful and delicious i love u gordon thank u for ur services 🙏🙏🙏🙏

[@ninetimesremoved]

i did not follow the recipe btw i wanted to use some rosemary lavender salt i was gifted so i did the olive oil seasoned salt and some pepper then the butter and little bit of lemon at the end they were divineeee

[@tonylawlor8833]

Look at the burnt butter in the pan, beautifully done.😊

[@robokill387]

It's browned, not burned.

[@robertholtz]

7:02 …and cut to a completely different plating of the dish than Gordon Ramsey made. After he specifically mentioned he was quite particular about how he plates scallops.

[@living_m2414]

I made this last night and it was fantastic. Only thing is I wish I doubled the sauce because I was practically licking the plate for it and am wishing I still had some for my leftovers today. I almost bought normal Bourbon but apple Bourbon makes that sauce absolutely delicious. And I even forgot to add stock to it (maybe that's why I needed more lol) and it was still fantabulous. I was skeptical of spinach and scallops but it really worked. Mashed potatoes under the mushroom thing made it a full meal in my (American) book

[@matthewrammig]

Where did you get the mushrooms?

[@Chrisiannelli26]

@@matthewrammigthese mushrooms are easily found in Asian grocery stores:)

[@matthewrammig]

@@Chrisiannelli26 yeah thanks I started shopping at Asian grocery store recently. There are so many amazing ingredients to choose from. I’m starting to learn that part of my journey in cooking, is learning where to find unique ingredients beyond just the supermarket!

[@Chrisiannelli26]

@@matthewrammig That’s awesome! 😁 I couldn’t agree more!

[@setagstell]

Thank you Gordon, love your recipes and particularly watching you make them is very helpful!!

[@donhughes8465]

Excllent demo and recipe. I could eat that right now!

[@michaelbaca5593]

Right an glass of wine 🍷

[@Tsuki0ni]

The actual scallops come in at 4:46

[@13c11a]

Exquisitely done. Perfect. Thank you.

[@manuelomache6295]

You are very good Chef Gordon

[@onesimpletrick]

Scallops done stunning

[@derekl9702]

Hex clad is great as long as you keep you pans from getting too hot. When you do get a hex clad too hot, the nonstick parts comes off on your food. The pan never works again where the nonstick is gone.

[@nickramirez5670]

Dang that looks delicious! I will have to make it this summer for the family. Thank you Chef!!!

[@HalifaxHercules]

Add the Digby Scallops and you got a world class scallop dish. These famous scallops are usually caught along Nova Scotia's Bay of Fundy shore, near that Canadian province's Annapolis Valley region.

[@Danimal1177]

I love how Gordon makes meals with everyday ingredients that everyone has in their pantry.

[@ChrisCards]

Yeah. My pantry is stuffed with scallops.

[@Danimal1177]

@@ChrisCards not to mention several kinds of mushrooms, apple brandy, and creme fraiche.

[@juancamilovelasquez6212]

Everyday ingredients.......yeah, right

[@robokill387]

Scallops aren't that hard to get if you live on a coast.

[@robokill387]

Creme fraiche is very common in UK supermarkets.

[@lyndahakesley8808]

I made this today. Oh my goodness it 😂as amazing & yet so simple. Thank you Mr R. I feel a dinner party in the weeks to come

[@LearningGrowingLovingLife]

Maaaaaaaan thank you so much for this recipe! How delicious!

[@ZaraAranguren-i5o]

Thank Youuuu so Much Chef! You are My Favorite Chef 🎉🎉🎉🎉🎉🎉🎉❤

[@anonymouspyramids6192]

3:04 There's a blue bar with an error message.

[@Danimal1177]

This video is edited. This version is a plug for the Hexclad pans (which are awesome, by the way). I can't find the original version anymore. It was about twice as long and showed all the steps.

[@anonymouspyramids6192]

@@Danimal1177 Seems it was edited again because no more blue error bar. Good on them.

[@johnreynolds4393]

WOW looks wonderful

[@willoughbykrenzteinburg]

I have a gallon jar next to my desk to catch all my mouth watering.

[@JT-vg1qn]

Amazing! I need to be able to chef like that

[@JasonSpielberg]

Jamie can you do a video on how to cook sailfish without burning it ??? without requiring a skill cape

[@yayabeifong8144]

im making these right now see how they turn out woo

[@knuteeriksen7612]

Classic combo.. mushroom scallop! Great technique ! Don’t fear the butter!

[@janee8396]

Not at all a classic combo

[@robokill387]

Yes it is, these are often paired.

[@josiecapps2555]

Love your cooking process.

[@kuhinjica86]

❤❤❤ Ramsay, I learned to cook with you, but also to learn about the goodness of food, delicious food, thank you for being there, you are the best chef in the world😇😇😇😇🥰🥰🥰🥰🥰

[@c.a.9814]

Recipe please? Looks incredible....

[@yasmineabz]

he is my number 1 chef

[@AlejoQuice]

Those mushrooms are not “Enoki” mushrooms, they are actually called “Shimeji” mushrooms.. 😂

[@simonnewman4240]

I bet you are fun at parties

[@samuelrice773]

What were the first mushrooms called?

[@summerant38]

@@simonnewman4240 let’s all just call venison lambs too while we’re at it then yeah?

[@AHGV19987]

Guess you told him.... 🙄🤣

[@twveach]

I always feel “in trouble” when I watch these vids…. Like he’s about to yell at me…he’s not supposed to be that nice and just give me the answer…

[@_Kelly3125]

I am saving up for these pans

[@Heidifan1999]

I love all your cooking.

[@Calatriste54]

Bravo, Gordon. Inspires me.. Interested in checking out HexClad. Own a number of LeCreuset pieces, have been considering a 12"-14" fry pan.. think these might be a score..

[@mikewebster2761]

The best thing I ever did was get the Hexclad Ultimate Everything set👍

[@robertvelez5094]

Love the video..but honestly 3 pans for this dish?

[@glitterena]

ok

[@mrasian5249]

I mean you could use 1 pan but it would take a lot longer doing each component of the dish individually

[@Icksnuck]

I agree, I think the 11 pans, 6 sheet pans, and 3 pots method is much easier

[@---Blue]

its an an ad for the pans, ofc they're gonna feature heavily lol

[@daveklein2826]

Who cares are you that lazy that you can't wash pans

[@polska4968]

oh "BEUTIFUL" everythings BEAUTIFUL for god sake is that his favourite word !!

[@kristianmiilumaki2768]

Mr. Calm Mouth, I appreciate it a lot💯💯

[@Jerome1064]

My favorite chef 🧑‍🍳 ❤

[@chefdump]

The first time I came across HexClad was from renowned chefJack Scalfani. These look awesome!

[@HexClad]

Glad you found us!

[@papagen00]

thanks for a slick infomercial

[@MillennialRescueOrg]

Fantastic Creativity!

[@sandragrant1785]

I would definitely order that!

[@Cantsaydog]

I cook mine in the frypan with olive oil onions garlic honey brown sugar just let them simmer scallops don’t take long to cook but if you put them on low and let everything simmer under a glass cover you can watch them don’t take very long Man are they good

[@tacticalministries3508]

Can honestly say that any time over eaten scallops they've never been seared. Definitely need to try

[@HexClad]

Let us know if you give it a try!

[@shinypenny444]

Looks great!

[@oppenheimerre]

Talking while cooking is the key to success

[@lillystomm877]

I wish i could meet him once in my life! To learn and gain some knowledge from him. He's such an inspiration

[@Tolan04]

He makes it look so easy to cook scallops but yet they always get screwed up on Hell’s Kitchen

[@F4stC4rs]

Iove his pans so much

[@willcookmakeup]

I love this pan sauce and mushroom treatment, but idk that I'd pair it with scallops. I feel love scallops and grew up diving off our dock to get them so I'm a pretty big purist when it comes to seafood. This seems like it was overpower the scallops

[@dragonshadow3707]

Amazing love it so hungry now lol

[@jimrichardson5849]

Looks just great …….wine to accompany ? 👍😊

[@belindagregory6155]

Damn, I could eat 7 scallops by myself..... Love Gordon Ramsay 🥰

[@bryanfury3986]

I'm new to cooking but I may have found my passion.

[@Coodeville]

i'll try this tonight

[@shawnlikethelight9637]

Fried egg looks great. Never scramble eggs like the. I like the peasent way. Lightly mix chop and cook. Ending up with a nice mix of yolks and whites. Salt, pepper and butter only. Add what you want at the plate. Each bite, is slightly different from each other.

[@TheKira699]

I have read all sorts of scallop recipes and they say to cook from anywhere from 4 minutes to 9 minutes....rubber hockey pucks anyone? Thank you Gordon, I don't eat them but I used to catch them when went diving (the little buggers can really swim).

[@palaceofwisdom9448]

I actually like to hand coat my scallops with oil, it makes things easier than trying to push them around the pan to cover.

[@edsmith613]

I do them 30 seconds each side really hot temperature. Need to get pan really hot before putting scallops in

[@LouiseTaylor-ub5zq]

That one scallop left in the pan: 😦

[@stevegabbert9626]

"DIBS!!"

[@HexClad]

We're saving that for later 🤭

[@stevegabbert9626]

@@HexClad Ahhhhh.... 🙃

[@Jim-sn7zp]

I’m allergic to spinach but looks amazing

[@FreeBird614Two]

Love it. Scallops are a family favorite and you technique is fantastic you should make Sean Evans come onto you channel and cook .. Holding out hope that you'll do Hot Ones again

[@terrypoole9598]

Stuart 😂 you always end with Minority 😂 Love you 😂😂

[@PattyCantin]

If using a electric stove.. when frying an egg what temperature would you say you use?

[@matthewwhittington-jk9ep]

Delicious scallops gordon.

[@inarifox3113]

I do love scallops.

[@flytoheights1]

Is the bottom of the scallops burnt?

[@lawrenceangelo8311]

Yes. Its kind of almost black. Unlike the top it’s perfect.

[@patrickpet7905]

It's not "burnt." I agree with Lawrence. The bottom is what you wanted. The top is somewhat undone actually.

[@spacewizard69]

looks good to me

[@daveklein2826]

Cooked perfectly

[@justneedaname]

Dam now whenever I hear Hell’s Kitchen contestant say 5 minutes and see Gordon mad, I now know why.

[@RolandoNispiros]

Ohh I need to make this. 😊

[@matthewsharkey5685]

Only gordon could push some chopped shallots into a pan and describe it as "beutifuly done"

[@palaceofwisdom9448]

I'm amused that he said to caramelize the shallots, but then moments later he says not to put much color on them.

[@ginadraper4093]

Always make sure you buy "Dry" scallops. If scallops have a milky white liquid on them (STP) they will not sear well or even at all.

[@jenfehr1]

Yum..yum…yum…yum…yum..YUM!!

[@nathanscipio6148]

By the time he got to the scallops I was enjoying the video so much I forgot he was making scallops!🤌🏿🤣🤣🤣🤣

[@roxannemiller1051]

Well Gordon forgot to mention that you have to make certain the muscle of the scallop is removed & the scallops are best if they are dryer take a baking sheet& lay a clean kitchen towel down place your scallops on it place a second clean kitchen towel on top& let it absorb any moisture for about 10 minutes at room temp. Moisture Is scallops enemy

[@buttrcup58]

What spices does he use on the scallops? I am going to cook them tonight 45 seconds each side.