Friday, January 21, 2011

I cooked: Gordon Ramsay Inspired Scallops with Olives, Tomatoes and Herbs

After watching a few episodes of Hell's Kitchen on Youtube, I've seen a fair share of chefs ruin their scallops. That made me ponder, the famous Top Gear catchphrase that Jeremy Clarkson and co. usually go on to regret saying:

How hard can it be?

As it turns out not very. Armed with some fresh scallops and a few looks at Chef Ramsay's videos, I managed to churn out these beauties which looked and tasted spectacular. Perhaps it is the stress and pressure of having to serve a crowd in a fine dining restaurant and live up to Chef Ramsay's standards that caused those failures.

This recipe is great as a starter and you might well consider it for special occasions as it is easy to make and lip-smackingly good. Here's how my culinary experiment went!

Scallops on a bed of olives, tomatoes and herbs
Preparation time: 5 minutes
Cooking time: 5 - 10 minutes
Serves 2

8 scallops
8-10 olives
3-4 tbsp extra virgin olive oil
8-10 cherry tomatoes
6-8 stalks green/French beans
A handful of herbs (I used parsley, thyme and basil)
Salt and pepper for seasoning
Juice of 1 lemon (optional)

To cook the vegetables:
1. Halve the cherry tomatoes and slice the green beans into 1-inch long stalks.

2. Chop the herbs finely. I made do with whatever herbs I had on me, Chef Ramsay's recipe called for coriander and basil.

3. Put 2-3 tbps of olive oil into a pan and set to medium heat.

4. Add the tomatoes, olives and beans. Season the vegetables with some salt and pepper.

5. Keep aside while preparing scallops.

To prepare scallops:
1. Make sure that the pan is piping hot and put in some olive oil. Leave the olive oil to heat up for a bit before putting in the scallops.

2. Pat dry the scallops and season with salt and pepper. It is alright to put on a little bit more salt as it falls off during cooking. Season only 1 side as u can season the other side while cooking.

3. Place the scallops, seasoned side down, one at a time into the pan. You should hear a nice sizzle indicating that the pan is hot enough. This should nicely seal the juices in the scallop while creating a nice seared outer layer.

4. Season the upper side of the scallops while the other side is cooking. Let the scallops cook for about 1-2 minutes each side, depending on the size of the scallops. If you have a lemon, squeeze some juice onto the scallops as a finishing product to give it a nice zing.

5. Remove scallops and place onto a paper towel to remove access oil. Plate the scallops on the bed of garnish.

Ta-da! Excellent scallops that will leave you desiring for more...

Check out the size of the scallops.


  1. Good job "The Unc", nice contribution :-) Very juicy looking scallops..bring some home with you.

  2. Scallops! Love them!

    (Can't wait to visit Japan for the freshest, biggest ones ever!)


Please drop any comments or questions you may have here. Thank you so much for reading!


Related Posts Plugin for WordPress, Blogger...