Seared Scallops ala Gordon Ramsay

Give the scallops a quick rinse in cold water and pat them dry with a paper towel. Sprinkle liberally with salt on the top side, then set aside. On the stovetop, heat a frying pan. Add the ghee, oil, or butter and cook until very hot. Sprinkle a few drops of water in the pan to test the heat; if the water sizzles the pan is ready. Place the scallops, salted side down, in a clockwise position around the pan. This helps you with your timing. Let the scallops cook for about one minute or until the flesh turns light brown. Starting at the top of your “clock,” turn the scallops over. Use tongs for turning-never pierce the flesh with a fork to turn any meat. Quickly salt and pepper this second side, and cook about one minute longer. Pull from the pan. (It's better to slightly undercook scallops then let them finish while resting. Overcooking results in a rubbery texture.) For added flavor, after removing the scallops, turn the heat down and deglaze the pan with ½ cup of white wine or clarified butter. Reduce the liquid for a minute before pouring over the top of the scallops prior to serving. You can also add minced shallots and/or lemon juice for extra seasoning. That’s all there is to it! Scallops present beautifully on the plate whether solo, on top of pasta or served with shrimp scampi.