Why make this recipe
Gordon Ramsay’s Pan Seared Scallops are not only simple to make but also incredibly delicious. Scallops are known for their sweet and tender taste, and when seared properly, they develop a beautiful golden crust. This dish is perfect for impressing guests or enjoying a special night in. Plus, it takes very little time to prepare!
How to make Gordon Ramsay Pan Seared Scallops
Ingredients
- 12 large scallops (dry-packed preferred)
- 2 tbsp olive oil
- 1 tbsp butter
- Salt & freshly ground black pepper to taste
- 1 lemon (optional)
- Fresh parsley (optional)
Directions
- Prep the Scallops: Pat each scallop thoroughly dry with paper towels. Season both sides generously with salt and pepper.
- Heat the Pan: Place a heavy-bottomed pan (cast iron or stainless steel) on high heat. Add the olive oil and heat until it shimmers, about 90 seconds.
- Sear the Scallops: Carefully place the scallops in the hot pan, ensuring there is space between each one to avoid overcrowding. Let them sear undisturbed for 1-2 minutes until a gorgeous golden crust forms. Flip the scallops with tongs. Add the butter to the pan and tilt the pan to baste the scallops with the melted butter for the last 30 seconds of cooking.
- Rest and Serve: Transfer the seared scallops to a plate and let them rest for 1 minute. Squeeze fresh lemon juice over the top and sprinkle with fresh parsley, if desired. Serve immediately.
How to serve Gordon Ramsay Pan Seared Scallops
These scallops can be served on their own as an elegant appetizer or as part of a larger meal. You can pair them with a simple side salad, roasted vegetables, or a light pasta to complete the dish.
How to store Gordon Ramsay Pan Seared Scallops
To store leftovers, let the scallops cool completely and place them in an airtight container. They can be stored in the fridge for up to 2 days. Reheat gently on the stove or in the microwave to avoid overcooking.
Tips to make Gordon Ramsay Pan Seared Scallops
- Use dry-packed scallops for better results, as they have less moisture and sear better.
- Make sure the pan is hot enough before adding the scallops to achieve a perfect golden crust.
- Do not crowd the pan; fry in batches if necessary to maintain the pan’s heat.
Gordon Ramsay’s Pan Seared Scallops
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Delicious and elegant pan-seared scallops, perfect for impressing guests or enjoying a special night in.
Ingredients
- 12 large scallops (dry-packed preferred)
- 2 tbsp olive oil
- 1 tbsp butter
- Salt & freshly ground black pepper to taste
- 1 lemon (optional)
- Fresh parsley (optional)
Instructions
- Pat each scallop thoroughly dry with paper towels and season both sides generously with salt and pepper.
- Place a heavy-bottomed pan on high heat and add the olive oil; heat until it shimmers, about 90 seconds.
- Carefully place the scallops in the hot pan, ensuring there is space between each one. Sear undisturbed for 1-2 minutes until a golden crust forms, then flip the scallops and add the butter, tilting the pan to baste for the last 30 seconds of cooking.
- Transfer the seared scallops to a plate and let them rest for 1 minute. Squeeze fresh lemon juice over the top and sprinkle with parsley if desired. Serve immediately.
Notes
Use dry-packed scallops for better results, ensure the pan is hot enough, and do not crowd the pan while searing.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Searing
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 40mg
Variation
You can add a splash of white wine or broth to the pan after searing the scallops for extra flavor. Serve with a drizzle of the sauce over the scallops for a gourmet touch.
FAQs
1. Can I use frozen scallops for this recipe?
Yes, but make sure to thaw them completely and dry them well before cooking for the best results.
2. What can I do if my scallops are sticking to the pan?
Make sure your pan is properly heated and use enough oil. If they stick, they may need more time to sear before flipping.
3. How do I know when my scallops are done cooking?
Scallops should be opaque and firm to the touch but still tender. Overcooking them will make them tough, so keep an eye on the time.
