Gordon Ramsay Pan-Seared Scallops Recipe

Introduction

Pan-seared scallops are a quick and elegant dish that brings out their natural sweetness and delicate texture. This Gordon Ramsay-inspired recipe delivers perfectly caramelized scallops with a flavorful butter sauce in just 15 minutes.

Ingredients

• 12 large sea scallops
• Salt and black pepper (to taste)
• 1 tbsp olive oil
• 2 tbsp butter
• 1 garlic clove (smashed)
• Fresh thyme or parsley

Instructions

1. Step 1: Pat scallops completely dry with paper towels to ensure a good sear.
2. Step 2: Season both sides of the scallops with salt and black pepper.
3. Step 3: Heat a skillet over high heat until it is very hot.
4. Step 4: Add the olive oil to the pan, then carefully place the scallops in the skillet.
5. Step 5: Do not move the scallops for 1½ to 2 minutes to allow a golden crust to form.
6. Step 6: Flip the scallops once the crust is golden and well formed.
7. Step 7: Add the butter, smashed garlic, and fresh herbs to the pan.
8. Step 8: Spoon the melted butter over the scallops (basting) to infuse flavor and keep them moist.
9. Step 9: Cook for another 1 to 2 minutes until scallops are just opaque inside.
10. Step 10: Remove from heat and serve immediately for the best texture and flavor.

Tips & Variations

• Ensure scallops are completely dry before cooking to achieve a perfect sear.
• Use fresh herbs like thyme or parsley for bright, fresh flavor.
• For a citrus twist, squeeze a little lemon juice over scallops just before serving.
• Serve over a bed of risotto or alongside sautéed greens for a complete meal.

Storage

Cooked scallops are best enjoyed immediately but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a hot pan with a little butter for 1-2 minutes, but be careful not to overcook as scallops can become rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I know when scallops are cooked perfectly?

Perfectly cooked scallops have a golden crust on the outside and are just opaque in the center. They should feel firm but still tender when pressed.

Can I use frozen scallops for this recipe?

Yes, but make sure to thaw them completely and dry thoroughly before cooking to avoid excess moisture that prevents proper searing.

Gordon Ramsay Pan-Seared Scallops Recipe

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★★★★★

4.8 from 69 reviews

• Author: Matteo
• Total Time: 15 minutes
• Yield: 2 servings 1x

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Description

This Gordon Ramsay Pan-Seared Scallops recipe delivers perfectly golden, tender scallops with a rich buttery garlic and herb infusion. Quick to prepare in just 15 minutes, this dish is ideal for an elegant yet simple seafood meal, showcasing the natural sweetness of fresh sea scallops enhanced by the crisp sear and aromatic basting.

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Ingredients

Scale 1x2x3x

Scallops

• 12 large sea scallops
• Salt and black pepper, to taste

For Cooking

• 1 tbsp olive oil
• 2 tbsp butter
• 1 garlic clove, smashed
• Fresh thyme or parsley, a few sprigs

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Instructions

1. Dry the scallops: Pat the sea scallops dry thoroughly using paper towels to ensure a perfect sear without steaming.
2. Season the scallops: Sprinkle salt and black pepper evenly on both sides of the scallops for balanced flavor.
3. Heat the skillet: Place a skillet over high heat and allow it to become very hot, which is essential for achieving a golden crust.
4. Add olive oil and sear: Pour the olive oil into the hot skillet, then carefully place the scallops in, making sure not to overcrowd the pan.
5. Cook undisturbed: Let the scallops cook without moving for 1½ to 2 minutes to form a golden crust on the bottom.
6. Flip the scallops: Turn the scallops over once the crust is golden and crisp.
7. Add butter, garlic, and herbs: Add butter, the smashed garlic clove, and fresh thyme or parsley to the pan to infuse flavor as the scallops finish cooking.
8. Baste scallops: Tilt the pan and use a spoon to baste the scallops continuously with the melted butter, garlic, and herb mixture.
9. Finish cooking: Cook the scallops for another 1 to 2 minutes until they turn just opaque inside but remain tender.
10. Serve immediately: Remove scallops from the heat promptly and serve to enjoy their optimal texture and flavor.

Notes

• Ensure scallops are very dry before searing to prevent steaming and to get a crisp crust.
• Use fresh herbs like thyme or parsley for the best aromatic flavor.
• Do not overcook scallops as they turn rubbery; they should be just opaque inside.
• You can substitute fresh herbs with dried but reduce quantity to avoid overpowering the delicate flavor.
• Serve scallops immediately after cooking for the best texture and taste.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: British

Keywords: Gordon Ramsay, pan-seared scallops, sea scallops, seafood recipe, quick scallops, garlic butter scallops