Gordon Ramsay’s Pan-Seared Scallops Recipe | Crispy, Tender, and Restaurant-Quality

Gordon Ramsay’s Pan-Seared Scallops are a show-stopping dish that combines simplicity and sophistication. With just a few ingredients—fresh scallops, butter, garlic, and a bit of seasoning—you can create a restaurant-quality meal at home. The key to perfectly cooked scallops lies in the technique: achieving a golden-brown crust while keeping the inside tender and moist. Ramsay’s method helps you achieve this delicate balance every time.

This recipe is quick, requiring only about 10 minutes to prepare, making it an excellent choice for a special dinner or an elegant appetizer.

What Are Pan-Seared Scallops?

Pan-seared scallops are a method of cooking scallops in a hot pan with oil or butter, creating a beautifully golden crust on the outside while keeping the interior soft, juicy, and tender. Scallops are prized for their delicate, sweet flavor and smooth texture. When seared correctly, they develop a crispy exterior that contrasts beautifully with their tender flesh.

Gordon Ramsay’s version of pan-seared scallops focuses on the perfect technique: high heat, precise timing, and simple yet flavorful ingredients like butter and garlic.

Ingredients You’ll Need

The ingredients for Gordon Ramsay’s Pan-Seared Scallops are minimal, making this dish both easy to prepare and highly flavorful.

For the scallops

• 12 large, fresh scallops (preferably dry-packed)
• 2 tablespoons olive oil (for searing)
• 2 tablespoons unsalted butter
• 2 cloves garlic (minced)
• Salt and freshly ground black pepper (to taste)

For garnish (optional)

• Fresh parsley (chopped, for garnish)
• Lemon wedges (for serving)

These ingredients come together quickly to make perfectly seared scallops, rich in flavor and texture.

How to Make Gordon Ramsay’s Pan-Seared Scallops

Making Gordon Ramsay’s Pan-Seared Scallops is all about timing and technique. Here’s how to do it:

Step-by-Step Instructions

1. Prepare the scallops
   • Pat the scallops dry with paper towels. This is crucial for achieving a crisp, golden sear. If the scallops are wet, they will steam in the pan instead of searing, preventing that desired crispy crust. Season both sides with salt and pepper.
2. Heat the pan
   • Heat a non-stick or heavy-bottomed skillet over medium-high heat. Once the pan is hot, add the olive oil and swirl it around to coat the bottom of the pan. The oil should shimmer but not smoke.
3. Sear the scallops
   • Place the scallops in the pan, making sure they are not touching each other. Do not overcrowd the pan—work in batches if necessary. Let the scallops cook undisturbed for about 2 minutes on one side, allowing them to develop a golden-brown crust.
   • Once the first side is seared, flip the scallops over and cook for an additional 1-2 minutes on the other side. The scallops should be opaque and firm to the touch but still moist inside.
4. Add butter and garlic
   • In the final minute of cooking, add the butter and garlic to the pan. Let the butter melt and foam, then use a spoon to baste the scallops with the melted butter. This step adds flavor and helps achieve a rich, golden crust.
5. Serve the scallops
   • Remove the scallops from the pan and place them on a serving plate. Drizzle with the butter and garlic sauce from the pan. Garnish with freshly chopped parsley and serve with lemon wedges for an extra burst of freshness.

Serve immediately, and enjoy the crispy, golden perfection of these pan-seared scallops!

Tips for the Best Gordon Ramsay’s Pan-Seared Scallops

For the perfect scallops every time, here are a few tips:

• Use dry-packed scallops: Dry-packed scallops have not been treated with water or preservatives, making them ideal for searing. They sear better and retain more flavor.
• Don’t overcrowd the pan: Make sure the scallops have space in the pan to cook evenly. If they’re crowded, they’ll steam rather than sear.
• Get the pan hot: Ensure the pan is hot before adding the scallops. This will help them develop a crispy, caramelized crust.
• Baste with butter: Basting the scallops with butter and garlic adds flavor and helps create a golden-brown crust.

These tips will help you achieve perfectly seared scallops that are crispy on the outside and tender on the inside.

What to Serve with Gordon Ramsay’s Pan-Seared Scallops

These scallops are rich and flavorful, so they pair beautifully with a variety of sides.

Perfect pairings

• Asparagus: A simple side of roasted or sautéed asparagus complements the delicate flavor of the scallops.
• Garlic mashed potatoes: Creamy mashed potatoes with a hint of garlic make a hearty side dish that pairs perfectly with the lightness of the scallops.
• Lemon risotto: A fresh, lemony risotto adds a creamy texture and bright flavor that enhances the scallops.
• Salad: A light green salad with lemon vinaigrette offers a refreshing contrast to the richness of the scallops.

For drinks

• White wine: A crisp, light white wine like Sauvignon Blanc or Chardonnay complements the delicate flavor of the scallops.
• Sparkling water: For a refreshing non-alcoholic option, sparkling water with a slice of lemon works wonderfully.

Health Benefits of Gordon Ramsay’s Pan-Seared Scallops

While delicious and indulgent, scallops also provide some health benefits:

• Scallops are an excellent source of lean protein, omega-3 fatty acids, and essential minerals like selenium and zinc, which support immune function and heart health.
• Olive oil provides heart-healthy monounsaturated fats that can help lower bad cholesterol levels.
• Garlic is rich in antioxidants and has been shown to support heart health, boost the immune system, and reduce inflammation.

This dish is a delicious way to enjoy seafood while benefiting from the nutrients it provides!

Make-Ahead Tips

Gordon Ramsay’s Pan-Seared Scallops are best enjoyed fresh, but there are a few tips for making them ahead or preparing for a busy night:

• Prep ahead: You can season the scallops with salt and pepper ahead of time, but it’s best to sear them right before serving to ensure they stay tender and juicy.
• Don’t overcook: Scallops cook quickly, so be sure to monitor them closely to avoid overcooking. They should be opaque and firm but not rubbery.
• Store leftovers: If you have any leftover scallops, store them in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat to avoid drying them out.

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FAQs

1. Can I use frozen scallops for this recipe?

Yes! While fresh scallops are ideal, frozen scallops can be used as well. Be sure to thaw them completely in the fridge before cooking to avoid excess moisture.

2. Can I make this dish without butter?

Yes! You can substitute olive oil for butter to make the dish lighter or to accommodate dietary preferences.

3. How do I know when the scallops are done?

Scallops are done when they turn opaque and firm up. They should still be slightly springy to the touch, not rubbery. A thermometer inserted into the thickest part should read 125°F (52°C).

4. How do I prevent scallops from sticking to the pan?

Make sure the pan is hot and use a good amount of oil. Additionally, dry the scallops thoroughly before cooking to reduce moisture, which can cause them to stick.

5. Can I use a different type of oil?

Yes! While olive oil is ideal for searing, you can use other oils like avocado oil or vegetable oil if preferred. Just be sure to use an oil with a high smoke point.

6. How do I reheat leftovers?

To reheat leftovers, gently warm the scallops in a pan over low heat to prevent them from becoming overcooked or tough.

7. Can I cook scallops on the grill?

Yes! You can grill scallops, but the cooking time will be slightly different. Grill them for about 2-3 minutes per side, until they are opaque and firm.

8. Can I make the sauce ahead of time?

Yes! The garlic-butter sauce can be made ahead of time and stored in the fridge for up to 2 days. Reheat it gently before serving.

9. Can I use a non-stick pan?

Yes! A non-stick pan works great for searing scallops, as it prevents sticking and makes cleanup easier.

10. How do I make this dish spicier?

To add spice, you can drizzle the scallops with chili oil, sprinkle red pepper flakes over the top, or add a dash of cayenne pepper to the garlic-butter sauce.