Gordon guides chefs in scallop preparation but becomes impatient with their repeated mistakes.
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How many SCS per portion uh three in so six pieces that’s right six threes are six threes 18 too late wake up always try to buy scallops that are actually in their shower cuz it’s a great guarantee to how fresh they are now to open up the scul it’s quite
Easy you get your knife and you push that through that tiny little Gap and just twist and once you’ve opened the shell get the top of the knife and just slide against the top of the shell and look what happens the shell comes up there you go now the only piece of the
Skullet we’re interested in is this white part here slide your thumb down the muscle and pop it out of its skirt this orange beak the coral it’s called I don’t really like cooking with them because they taste of nothing and they get very rubbery it’s not worth it get
Rid of the orange part and just cook that nice white pearl the easiest way to cut a skull up in half is look at this flat bit here and then just find out half way and what that does if you’re halfway there it cuts the scul up
Exactly into half look how fresh they are they’re still moving they’re still pulsating that’s the only way to eat scallops open up in your hand like that yeah and then in the seasoning here we got half curry powder half salt and when you season always season from a height
So it spreads across it okay let’s go four scallops into the pan scallops in 12:00 that’s it there you go by the time we get down to 6:00 we know exactly where to turn the scops okay off the heat watch and turn yes sure good look
How fresh these scops are let’s go and less olive oil in there next time yeah what you doing now Tam is you’re actually boiling the scul as opposed to soting it okay yeah back on the Heat come on you’re losing the heat in the pan right stop stop stop stop tell me
The difference between those sculps and those sculps let’s come on then I want them starting again get them in the bin and start again I can’t serve two portions nicely done and two portions that have been boiled now now turn around and work together a little bit yes take your time
I’m serving the scallops on a delicious cauliflower puree now cook them butter for about 2 to 3 minutes till they go nice and soft and then we’re going to add some milk and what the milk does it actually helps keep the puree really nice and vibrant white now as that milk
Starts to boil we’re going to finish it with a touch of cream and now we’re going to cook that out another 3 or 4 minutes and then puree it’s really important to blend this when it’s really nice and hot so therefore the hotter it is the finer it
Becomes if you leave it to cool down then you’ll get lumps through it so make sure that you always blend it when it’s hot okay now look what’s inside this really nice rich creamy smooth cauliflower pure that will beat cauliflower and cheese any day how many scholars you got
Per portion six per portion okay good watch watch me cauliflower pure on then the cap of Raisin vinegarette watch it’s very strong yeah it’s very tasty very Tangy now we get the sweetness of the scallops on there on top of the CIF pure presentation is crucial the less
Elements in a dish the more important it is to Plate it upright right stop stop there okay you’re not listening to me you’re going to R the outside of the plate again yeah there you put them on the scallops sit on top of the cauliflower puree let’s start again yeah
Third Time Lucky I want you to really think about how much money we’re wasting and I want you seriously to wake up and get a grip this is the same table all we’re doing for the third time yes yes chef this doesn’t go out properly one of
You going home don’t worry about waiting till later oil in the pan let’s go dear oh dear just drizzle that around there like that now look at yours look at mine tell me the difference you’ve gone out around the rim of the plate customers don’t want to
Eat off the rim of the plate you come in next time get it right okay clean the plate
