Gordon Ramsay Pan-Seared Scallops – Crispy, Buttery & Perfectly Cooked
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.
- Prep Time: 5
- Cook Time: 6
- Total Time: 11 minutes
- Yield: 2 1x
- Category: Main Course
- Method: Pan-Searing
- Cuisine: French-American
Ingredients
Scale
- 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
Instructions
Prepare the Scallops:
- Pat scallops dry – Use paper towels to remove excess moisture. Dry scallops sear better.
- Season well – Sprinkle both sides with salt and black pepper.
Sear the Scallops:
- Heat the pan – Place a cast-iron or stainless steel skillet over medium-high heat and add olive oil.
- Add scallops to the pan – Place them in the pan flat-side down, pressing slightly to ensure even contact.
- Sear without moving – Let them cook for 1.5 to 2 minutes, until golden-brown crust forms.
Add Butter & Aromatics:
- Flip the scallops – Turn them over carefully using tongs.
- Add butter, garlic, and thyme – Let the butter melt and spoon it over the scallops for 30 seconds.
- Finish with lemon juice – Squeeze a little fresh lemon juice for brightness.
Serve Immediately:
- Plate and enjoy – Serve hot with your favorite sides.