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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.

47 Comments

  3. American pioneer

    I dont agree with eating exotic food. It messes up ecosystems for vánity. Truth is ever place has local, nutritious food that would be better for our health and the planets if we use them instead. Eat local please.

  8. SI Rich

    One footnote on scallops: remove the tough little appendage that they leave on. Obviously you pay for the weight but it is small and its texture can ruin a mouthful.

  9. P. Springs

    What's the problem with those skillets? They all have circles in the cooking areas. You should invest in higher quality cookware when you post on YouTube.
    Old Goat's Net – 3910 kHz. – 1130 UTC (Ham Radio Network)

  13. Shawn Like the Light

    Fried egg looks great.

    Never scramble eggs like the. I like the peasent way. Lightly mix chop and cook. Ending up with a nice mix of yolks and whites. Salt, pepper and butter only. Add what you want at the plate. Each bite, is slightly different from each other.

  17. Nathan Scipio

    By the time he got to the scallops I was enjoying the video so much I forgot he was making scallops!🤌🏿🤣🤣🤣🤣

  23. Roxanne Miller

    Well Gordon forgot to mention that you have to make certain the muscle of the scallop is removed & the scallops are best if they are dryer take a baking sheet& lay a clean kitchen towel down place your scallops on it place a second clean kitchen towel on top& let it absorb any moisture for about 10 minutes at room temp. Moisture Is scallops enemy

  25. Robert Peck

    Hi Gordon if I may address you as such I am 89 years old and Vietnam veteran, and a newbie at cooking, which I love at one and a half years.. and I must say your approach to cooking is impeccable.. even with your Australian accent, you present yourself admirably.. I consider myself a better than average cook.. and living in Massachusetts I’m very close to all the scallops that I can bring home. One thing amazing about scallops. It does not take very many to fill you up. I enjoy your presentations very much and I like following you. Thank you.

  29. JLawL

    The only video where Gordon doesn’t say “touch of oil” and then actually used a touch of oil.

  31. Julie Curll

    I got hooked on watching his shows during the pandemic. I can't wait to make these scollops. My girlfriend raved about the Hexclad pans recently and I had an old ratty fry pan so I took her advice and purchased a 10 inch fry pan and a dutch oven — the cast iron dutch ovens are so heavy. We now have two 10 inch fry pans, two 8 inch fry pans, the dutch oven, a 3 and 5 quart pots and a wok. I love cooking with them!

  34. Electronic Panda

    His fire is too much, maybe cause of unfamiliarity to that workplace. He burnt first pan oil, also burnt the butter at scallop pan, also scallops became overcooked. That initial smoke, we don't want to see it while cooking because that means, you are doing something wrong. Don't believe me, just try the same in your home with oil and see the taste of it. The problem of these videos, people cannot taste so they think everything is so delicious (except the ones who already experienced same recipes).

  36. JC Jasik

    Gordon…. it is a good idea, but not in NC, USA. We can only say here in a restaurant, it was 'fine'…. and never ever come back.
    NC is different. My RE agent told me, in a private conversation about NC, … if you do not want anyone to speak behind your back in NC (USA)…. do not leave a room. It is NC, (USA) culture.

  37. lynda hakesley

    I made this today. Oh my goodness it 😂as amazing & yet so simple. Thank you Mr R. I feel a dinner party in the weeks to come

  39. peapodsaunt

    I can watch him cook all day. Between his accent and attention to detail about every aspect of the recipe he is making, he’s just amazing to watch

  42. Beach Bum

    Brilliant as ever, but still too much directed at the professional chef rather than the home housewife?……..(jus-sayin') ;)..

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