His Recipe:
Olive Oil
6 Large Scallops, cleaned
Sea Salt and freshly Ground Black Pepper
Juice of ½ Lemon
For the Salad:
1 sharp Apple, such as Granny Smith
2 handfuls of mâche
Sea Salt and freshly Ground Black Pepper
Juice and Zest of ½ Lemon
Olive Oil
Date(s) Made:
> February 03, 2026 — this is the first recipe I tackled in my journey through Gordon’s recipes.
My Notes and Comments: Large (or Jumbo) Scallops have been a favorite of mine for close to fifty years ever since I managed a seafood store in Southern California (prior to my high-tech career). We have all seen the Baby Scallops typically served as a salad topper, but their flavor pales in comparison to these large beauties.
February 3, 2026
> Preparing this recipe at a timeshare resort in Cabo San Lucas, Mexico, was both challenging and exciting. It was challenging as the kitchen supplies were a bit meager. Knowing that ahead of time (this was my 25th time to the area), I brought recipes that I felt confident in being able to make — limited requirements for ingredients and preparation supplies. There is no zester or corer here (and I do not travel with either one), so I used the serrated edge of a sharp knife to pull along the lemon peel to create the needed zest. It wasn’t the best solution, but it was a solution! And for the cored apple, it was a simple four slices around the core to come up with the same effect.
> While Gordon uses mâche for the salad, most of us will find Lamb’s Lettuce in high-end stores. A great one-for-one substitute is Butter Lettuce, which I found here in Cabo San Lucas. While you might not be preparing this recipe frequently, the leftover Butter Lettuce can be used in any salad or for the Lettuce Wraps recipe in Gordon’s book.
> As you compare the two served dishes above, I hope you see that mine looks a little bit like Gordon’s. Of course, he has all the awards, the gourmet kitchen, etc. Mine were actually pretty good; Sharon said, “I couldn’t tell that the scallops had been frozen.”
> The receipt for the scallops, bag of rice (for risotto, etc.), lettuce, and other items is below. The total calculated price for the items in this recipe was $17.18. Even if you round up to $18.00 for the two servings to account for olive oil and other ingredients, that is still extremely reasonable at $9.00 a serving. This dish in most stateside restaurants would be in the $30+ price range.
> Finally, a note to self: Do not pour salt from a shaker; do as the pros do and add a pinch at a time, as needed.
Some Photos:
Some Videos (sound on, please):
> The recipe calls for the Granny Smith apples to be sliced into ⅛ inch strips — Slicing the Apples into Julienne Strips
> Arranging the Scallops in a clockwise formation — Putting the Scallops into the Pan
> Turning the Scallops after 2 minutes — Turn and Season the Scallops in the same clockwise order
> Remove them at once after another 2 minutes — Emptying onto a paper towel
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