SCALLOPS: HERE'S HOW TO PREPARE THEM TO PERFECTION! - KITCHEN

Scallops: the recipe for cooking them to perfection, as taught by Gordon Ramsey

The most recommended months to consume this food are from May to August. They are a low calorie food, with a low cholesterol content, but they do not have such a high protein intake, being mostly small in size. In terms of vitamins they are not particularly rich, but they contain a good amount of phosphorus, potassium and sodium. They are not recommended during pregnancy, as they are potentially allergenic.

They are mainly eaten as an appetizer and in recent times they have become quite "known" also thanks to television programs such as Hell "s Kitchen, in which Gordon Ramsay, the well-known English chef, used to wank and swear at competitors for their inability to prepare them in one. some ways (according to him) simpler, or sautéed.

We propose this recipe below, to feel a bit like you too in Gordon's kitchens ... fortunately without screams and flying dishes!

Ingrediants
Scallops (3-4 per person)
Half a lemon
salt and pepper
olive oil

See also

Breakfast in bed: 5 steps to prepare it perfectly

Quiche Lorraine recipe: the original recipe for a perfect quiche!

Crumbly Butter Cookies: The Quick Recipe!

What you need to have on hand
Half a lemon, without seeds
A plate with paper towels
Salt and pepper
1 Teaspoon

STEP 1
After drying the scallops well with a sheet of kitchen paper, season only one side with salt and pepper.

STEP 2
Put some olive oil in a hot pan.

STEP 3
Put the scallops in the pan, one by one, starting at 12 o'clock, as if it were a clock and putting them on the side seasoned with salt and pepper. Proceed clockwise to remember which one touched the hot oil first and cook them all evenly. Once the whole pan is filled (only in the outermost part, to make sure that the side of the scallop is in contact with the heat of the pan) season with salt and pepper.

STEP 4
With a teaspoon, help yourself and start turning them one by one, always starting at 12, as you did when you first put them in the pan. Be careful not to burn yourself!

STEP 5
Once they are all turned, take the half lemon and sprinkle a few drops of juice on each scallop.

STEP 6
It's time to drain the scallops. Remove the pan from the heat and transfer them to the plate with absorbent paper, to eliminate the excess oil. Be careful not to leave them to cook too much, better that they are slightly raw in the heart, rather than making them become like chewing gum (which which happens when they are overcooked).

STEP 7
It's time to serve! You can serve them on a bed of salad, or just like that, perhaps with an "emulsion of oil and parsley and lemon to decorate the dish ... leave room for your imagination!"