This seared scallops on fresh corn “cream, ” shows that you can take a few seasonal ingredients, put them together simply and quickly, and with a little luck, and a very hot pan, produce something pretty special.
radish sprouts to garnish
All recipes written by Gordon Ramsay
This seared scallops on fresh corn “cream, ” shows that you can take a few seasonal ingredients, put them together simply and quickly, and with a little luck, and a very hot pan, produce something pretty special.
After all those rich, complicated, and time-consuming holiday recipes, I’m always craving something light, fast, and easy; and this creamy bay scallop spaghetti is all that and more. Literally “more,” in that this is not light, but quite delicious, and in roughly the time it takes you to boil spaghetti, the sauce should be just about ready.
Sometimes cooks are so afraid to overcook and ruin something, they never extract as much flavor as possible. Sure, if you boiled these bay scallops another ten minutes or so, they’d get start getting dry and rubbery, but here they’re still plenty tender and moist enough, and I think you’ll agree the sherry sauce benefits significantly.
By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.
Read more about data collection for ads personalisation our in our Cookies Policy page