Gordon Ramsay dives for scallops, urchins and clams in the frigid waters of Bergen, Norway. “I’ve seen authentic Viking cooking methods, and it’s humbling to come away from these areas and ...

If you have had to drain off the pancetta fat, add more oil. Otherwise you should have enough fat there to cook the scallops. Pat the scallops dry with kitchen paper and season on both sides with ...

Heat a heavy based pan (or the barbecue) till very hot, slide the scallops in and cook for 30 seconds. Carefully flip over and cook a further 20 seconds. Take off the heat, place in the spoons and ...