Gordon Ramsay Makes Seared Scallops | Cooking With Gordon | HexClad
Gordon Ramsay steps into the HexClad kitchen to show you how to make perfect seared scallops.
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What Makes HexClad the Absolute Best Cookware You Can Have in Your Kitchen?
HexClad's patented cookware design technology is unmatched in today's world of cooking. Simply put, it is the best cookware you can buy. So how does it work?
A well-seasoned HexClad pan will provide the cooking experience of stainless steel, non-stick and cast iron in a single pan.
Using a proprietary laser etching process, we create our patented HexClad hexagon design on the cookware. This unique design creates a series of peaks and valleys.
- The peaks are your stainless steel, which will give you that great golden-brown sear and also protect the pan against peeling and flaking.
- In the valleys is the nonstick surface, which provides your pan with easy cleanup and the ability to cook with less butter, grease or oil.
- HexClad utilizes a tri-ply, clad style pan. We start with a layer of magnetic stainless steel. This way it not only works on gas and electric stoves but also on newer magnetic induction cooktops.
- Next, we have a middle layer of aluminum, which acts as the heating element, providing the pan with nice, even heating. We then sandwich this aluminum layer between one more layer of steel.
In addition, HexClad is metal utensil safe, oven safe up to 500 degrees and dishwasher safe.
Jacques Pépin's Pesto Pasta and Smoked Scallops | KQED
In this week's episode of Today's Gourmet, Jacques Pépin prepares a simple but delicious pesto fettucine with vegetables. If you've ever wanted to try your hand at smoking meats, Jacques shares a detailed guide, including what type of wood chips you might use, soaking times, etc. He uses his smoker to prepare golden smoked scallops on top of an acidic bed of citrus, tomato, and cilantro. He rounds out the meal with a grapefruit dessert.
In This Episode:
00:00: Fettucine with vegetables recipe
3:45 How to make pesto
7:17 Grapefruit dessert recipe
11:18 How to smoke meats
14:02 Smoked scallops recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 3, Episode 309, 1994. New Cuisine
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
Creamy Scallop Pasta
Ingredients:
250g spaghetti
300g scallops
2 tablespoons olive oil
2 tablespoons butter
1/3 cup dry sherry
1 cup cream (thickened cream or heavy cream or whipping cream or all purpose cream)
1/2 cup milk
1 tablespoon lemon juice
2 cloves garlic
grated lemon zest of 1 lemon
chopped parsley
chili flakes
salt and pepper
grated cheese (pecorino romano or parmigiano-reggiano or parmesan)
#scalloppasta #scalloprecipes #pasta
PASTA WITH SCALLOPS #shorts
#pasta #scallops #shorts #alojasdiary
Linguine Pasta with Sea Scallops and Asparagus Creamy Sauce by Cooking with Manuela
Make any dinner special with this easy and quick linguine pasta, made with crispy asparagus, delicate and perfectly seared sea scallops, mixed in a rich and flavorful saffron creamy sauce. Read more about this recipe here:
Bay Scallops with Pasta & Summer Vegetables
how to Do florida is an Emmy Award winning travel adventure series featuring authentic Florida. For all things Florida visit: howtodoflorida.com.
Chef Justin Timineri shows you how to make a quick and simple pasta dish with those sweet, sweet Florida Bay Scallops.
Florida Scallop and Summer Vegetable Pasta
12 Ounces your favorite pasta (spinach fettuccini, angel hair etc.)
Virgin Olive Oil
1 Pound Florida Scallops (Sea or Bay)
4 garlic cloves, minced
1 cup white wine or low sodium chicken broth
2 teaspoons unsalted butter
2 small or 1 large Florida yellow squash, diced
1 pint Florida mushrooms (your favorite kind), sliced
10 ounces Florida arugula or spinach
1 pint Florida cherry tomatoes, quartered
1/4 cup fresh parsley, hand torn
1/4 cup Romano cheese, shaved
Sea salt and fresh ground pepper to taste
Juice of one lemon
Preparation
Cook pasta as suggested on package directions. Meanwhile, in large-size saute pan, Heat olive oil in pan on medium high until oil faintly smokes. Lightly season and saute scallops until cooked through, about 2 minutes total. Remove scallops from pan. Add garlic; cook 1 minute. Add wine and cook until reduced by about half. Add squash, tomatoes and mushrooms. Continue cooking ingredients, stirring occasionally, until the veggies are slightly softened, about 2 to 3 minutes. Add spinach, butter, lemon juice and season with sea salt and fresh ground pepper to taste. Toss drained pasta with a drizzle of olive oil and season pasta with sea salt and fresh ground pepper to taste. To serve, divide hot seasoned pasta on four plates and top with scallop mixture. Garnish plates with freshly torn parsley and shaved Romano cheese.
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