Gordon Ramsay Pan-Seared Scallops – Crispy, Buttery & Perfectly Cooked

Gordon Ramsay’s Pan-Seared Scallops are a simple yet elegant seafood dish, featuring golden, crispy crusts and tender, buttery centers. These perfectly seared scallops are quick to prepare and pair beautifully with a light citrus sauce, creamy purée, or fresh greens.

What are Gordon Ramsay’s Pan-Seared Scallops?

Gordon Ramsay’s pan-eared scallops are cooked over high heat in a hot skillet with olive oil and butter, creating a crispy golden-brown crust while keeping the inside soft and delicate. The key is to dry the scallops well, season simply, and avoid overcooking.

Other Gordon Ramsay Recipes

• Gordon Ramsay Eggs Benedict
• Gordon Ramsay London Broil
• Gordon Ramsay Chicken Cordon Bleu
• Gordon Ramsay Lobster Mac and Cheese
• Gordon Ramsay Pan-Seared Halibut

Why You’ll Love Gordon Ramsay’s Pan-Seared Scallops

• Golden, crispy crust – Achieved through high-heat searing.
• Sweet, delicate flavor – The natural brininess of scallops shines through.
• Quick and easy – Ready in under 10 minutes.
• Pairs well with many sides – Serve with buttery purées, citrus sauces, or fresh greens.
• Restaurant-quality dish – Impress guests with minimal effort.

Ingredients Needed for Gordon Ramsay Pan-Seared Scallops

• 8 large sea scallops (dry-packed)
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1 clove garlic, minced
• 1 sprig of fresh thyme (or rosemary)
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp fresh lemon juice

Step-by-Step Instructions to Make Gordon Ramsay Pan-Seared Scallops

Prepare the Scallops:

1. Pat scallops dry – Use paper towels to remove excess moisture. Dry scallops sear better.
2. Season well – Sprinkle both sides with salt and black pepper.

Sear the Scallops:

3. Heat the pan – Place a cast-iron or stainless steel skillet over medium-high heat and add olive oil.
4. Add scallops to the pan – Place them in the pan flat-side down, pressing slightly to ensure even contact.
5. Sear without moving – Let them cook for 1.5 to 2 minutes, until golden-brown crust forms.

Add Butter & Aromatics:

6. Flip the scallops – Turn them over carefully using tongs.
7. Add butter, garlic, and thyme – Let the butter melt and spoon it over the scallops for 30 seconds.
8. Finish with lemon juice – Squeeze a little fresh lemon juice for brightness.

Serve Immediately:

9. Plate and enjoy – Serve hot with your favorite sides.

Best Sides to Serve with Gordon Ramsay Pan-Seared Scallops

• Garlic butter asparagus – A fresh, green contrast.
• Lemon herb risotto – Creamy and flavorful.
• Mashed cauliflower – Light and buttery.
• Crispy roasted potatoes – A crunchy, hearty pairing.
• Citrus salad – A refreshing, tangy side.

Pro Tips for the Best Gordon Ramsay Pan-Seared Scallops

• Use dry-packed scallops – Avoid wet-packed scallops as they release too much liquid.
• Get the pan hot before adding scallops – Ensures a perfect crispy crust.
• Don’t overcrowd the pan – Scallops need space to sear properly.
• Cook in batches if needed – Too many scallops lower the pan’s heat.
• Serve immediately – Scallops lose their crispy texture if left sitting.

Creative Variations of Gordon Ramsay Pan-Seared Scallops

• Make it spicy – Add a pinch of red pepper flakes.
• Try a citrus glaze – Use orange zest and honey for a sweet touch.
• Use a garlic butter sauce – Melt butter with garlic and parsley for extra richness.
• Pair with bacon – Wrap scallops in bacon for a smoky twist.
• Serve with truffle oil – Drizzle with truffle oil for an elevated dish.

Storage and Reheating Tips for Gordon Ramsay Pan-Seared Scallops

• Store in an airtight container – Keep in the fridge for up to 2 days.
• Reheat in a pan for best results – Warm over low heat to maintain texture.
• Avoid microwaving – It can make scallops rubbery.
• Freeze raw, not cooked – Freeze scallops before cooking for best quality.

FAQs

How do you get a perfect sear on scallops?

To achieve a perfect sear, pat scallops completely dry before cooking, use a hot pan with oil, and avoid moving them for 1.5 to 2 minutes per side to develop a golden-brown crust.

Why are my scallops rubbery?

Overcooking causes scallops to become rubbery. Cook for no more than 2 minutes per side and remove them from the heat when they turn opaque and slightly firm.

Should you rinse scallops before cooking?

No, rinsing scallops adds moisture, making it harder to sear them properly. Instead, pat them dry with paper towels to ensure a crisp crust.

What oil is best for searing scallops?

Use a high-smoke-point oil like canola, grapeseed, or avocado oil to prevent burning and ensure a clean, even sear.

Final Thoughts

Gordon Ramsay’s Pan-Seared Scallops are crispy, buttery, and packed with flavor. With simple ingredients and a quick cooking technique, you can enjoy restaurant-quality scallops in under 10 minutes. Try them today and impress your guests with this gourmet seafood dish!

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