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Scallops are so meaty and delicious and the kind of dish that can be kept nice and simple, with light seasoning and a dash of dressing or sauce, or not even cooked, or elevated to something truly divine. But they can also be ruined in a matter of seconds, so you need to know how to cook scallops correctly.
Here then are five Michelin-starred chefs cooking scallops in different ways. Make sure you check out this guide to how to buy scallops, to ensure you buy the freshest, tastiest scallops every time.
More from our Michelin chefs cook series.
Let’s start with a grilled scallop served in the shell with a goose egg and truffle sabayon, and a scallop dashi, courtesy of two Michelin star Swedish chef Björn Frantzén.
Jeremiah Langhorne of Washington, D.C.’s The Dabney perfectly pairs scallops with southern country ham and kohlrabi, in the company of Sean Brock.
Next, Michael Caines, formerly of the UK’s two Michelin star Gidleigh Park restaurant serves his hand dived scallops with cauliflower and raisins.
Daniel Boulud prepares roasted sea scallops with bean fricassée and pistou broth in the kitchens of his flagship New York restaurant.
Ashley Palmer-Watts of Dinner by Heston gives his take on scallops and cucumber.
Gordon Ramsay prepares a simple dish of panko scallops and halloumi that even the novice cook should be able to perfect. You might also want to watch the time a young chef made Ramsay sick with a rancid scallop.
Finally, here's the best way to cook a scallop, accroding to ChefSteps.
