Scallops are one of Gordon's favourite ingredients. He's put them on all his restaurant menus and they'll be the centre piece of his live Cookalong starter.
If you're unfamiliar with these luxurious, sweet and meaty delicacies, there's absolutely no need to be scared. Scallops are easily available from most supermarkets and fishmongers, cleaned and ready for the pan. But if you really want to go all out and impress your friends, why not get your scallops still in their shells and prep them yourself using Gordon's video guide? The satisfaction of doing it with your own hands will make them taste even better, and even if you do decide to get them preprepared (and there's nothing at all wrong with that!) Gordon's video is still packed with handy hints and tips well worth taking note of. Soon you'll be able to create Michelin star quality dishes in your own home.
More tips
For his recipe Gordon is using King scallops, which are larger and more highly prized than their "Queen" counterparts - which are actually a different species.
When buying King scallops, try to get the diver caught variety. Other scallops are harvested by dredging, which can damage the seabed. Also, scallops should never be left in water for any length of time as they'll quickly absorb it and then slowly boil rather that sautee in the pan.
If you do need to rinse them, place under a running tap for a few seconds and then dab dry with kitchen towel.
