Gordon Ramsay Shows How To Cook And Plate Scallops | The F Word

tonight starters the cellar the roasted sea scallops with a cauliflower puree and a caper raisin dressing turn them now back on the heat every time you take that pan off what's happening losing losing the heat they're gonna boil it come on my true calm is this week on bass he's 24 he was born in Iraq grew up in London and works in a French restaurant yeah and try and keep your nose out of the way and Tamre who's just 18 years of age tom has been working these dad's kosher restaurant since he was 11 now you're not the smallest of cooks so you're in danger of being clumsy so on your toes like a ballerina yes at the end of the day one will go home and the other will come back to compete for a job in my kitchen can they stand the heat I'll order six covers table 11 six cellar to see Scots main course six beef wellington uncrewed yes didn't hear you Tamara yes that's better thank you how many scholars proportion variation so 66 that's right six threes are six threes 18 too late wake up always try to buy scallops that are actually in this show because it's a great guarantee to how fresh they are now to open up the scholar it's quite easy you get your knife and you push that for that tiny little gap and just twist and once you've opened a shelf get the top of the knife and just slide against the top of the shelf and look what happens the shell comes up there you go now the only piece of the spell that were interested in is this white part here slide your thumb down the muscle and pop it out of its skirt this orange beak the coral is caught I don't really like cooking with them because they taste of nothing and they get very rubbery it's not worth it get rid of the orange part and just cook that nice white pearl the easiest way to cut skull up in half is look at this flat bit here and then just find out halfway and what that does if you're halfway there it cuts the scallop exactly into half look how fresh they are it's still moving they're still pulsating that's the only way to eat scallops open up in your hand like that yeah and then in the seasoning here we've got half curry powder half salt and when you season always season from a height so it spreads across it okay let's go forth oops into the pan its columns in 12 o'clock that's it there you go by time you get down to six o'clock we know exactly where to turn this done okay offer heat watch lookout freshly scallops are let's go and less olive all in there next time you know what are you doing now time we're actually boiling the skull up as opposed to so tangy okay yes yeah back on the heat come on you loosen the heat in the pan right stop stop stop stop tell me the difference between those columns no scallops unless cook come on there and I want to start again get them in the bin and start again I can't serve two punches nicely done I'm too poor should that be boiled now turn around and work together yes take your time I'm seven two scallops on a delicious cauliflower puree they're cooked in butter for about two to three minutes but they go nice and soft and then we're gonna add some milk and what the milk does that actually help to see the pureed really nice and vibrant white now as that milk starts to boil we're gonna finish it with a touch of cream and now we're gonna cook that out back another three or four minutes and then puree it's really important to blend this when it's really nice and hot so therefore the hotter is the finer it becomes if you leave it to cool down then you'll get lumps through it so make sure that you always blend it when it's hot okay now look what's inside this really nice rich creamy smooth cauliflower puree that will beat cauliflower cheese any day how many stores you got per portion six per poster okay good watch watch me cauliflower on then they kept a raisin vinaigrette watch it's very strong yeah it's very tasty very tangy now we get the sweetness of the scallops on there on top the cauliflower puree presentation is crucial the less elements in a dish the more important it is to plate it up right right stop stop there okay you're not listening to me you go around the outside of the play again yeah there you put them on it's still up sit on top of the cauliflower puree let's start again yeah third time lucky and we can really think about how much money we're wasting and I want you seriously to wake up and get a grip this is the same table we're doing for the third time yes yes chef this doesn't go out properly what are you going home don't worry about waiting to later oil in the pan let's go dear oh dear just drizzle that round there like that now look at yours look at mine tell me the difference you've gone out round the rim of the plate customers don't want to eat off the rim of the plate I mean next time get it right okay clean the plate let's go [Applause] you you

Channel: The F Word

Views: 1,856,536

Keywords: Michelin star chef, Michelin star cooking, The F Word, chef demonstration, cooking lesson, cooking masterclass, culinary excellence, culinary perfection, culinary perfectionism, food stylist tips, gourmet cooking, kitchen skills, plating inspiration, plating perfection, professional chef tips, professional plating, scallop cooking, scallop dish, scallop preparation, seafood dish, seafood recipe

Id: WJ4Kc8nEnp4

Length: 5min 1sec (301 seconds)

Published: Mon Jun 04 2018