I think scallops are one of the easiest dishes to make if you know how to saute something. Just put a couple tablespoons of salt in about 2 cups of water and stir to dissolve. Pour the brine over your scallops for about 5-10 minutes, no longer. Dry off the scallops and heat up some clarified butter in a stainless pan over medium to high heat and put the scallops in and DO NOT MOVE until it forms a nice crust on the bottom, the scallop will release itself, and turn over and do the same. Done. Garnish with lemon wedges.
If you were watching Hell's Kitchen, they cut the scallops in half to cook faster for service.
Beef wellington is a much harder, because you have to make a duxelle paste, puff pastry, cook a filet perfectly and make a sauce to go with it. Traditionally, foie gras is used in lieu of the duxelle mushroom paste; but Ramsay uses the mushrooms and English mustard, I'm guessing because it's cheaper and more English?
If you were watching Hell's Kitchen, they cut the scallops in half to cook faster for service.
Beef wellington is a much harder, because you have to make a duxelle paste, puff pastry, cook a filet perfectly and make a sauce to go with it. Traditionally, foie gras is used in lieu of the duxelle mushroom paste; but Ramsay uses the mushrooms and English mustard, I'm guessing because it's cheaper and more English?