Gordon Ramsay’s Scallops is a restaurant-quality dish featuring a crispy golden crust, a tender inside, and a rich, buttery finish. This quick and elegant recipe is perfect for a gourmet appetizer or light main course. The key to success is drying the scallops, using high heat, and basting with butter for a perfect sear.

What is Gordon Ramsay Scallop?

Gordon Ramsay’s Scallop dish features pan-seared sea scallops cooked to golden perfection with butter, garlic, and fresh herbs. The scallops develop a deep caramelized crust while staying tender and juicy inside. Often paired with a lemon butter sauce, creamy purée, or fresh greens, this dish is a simple yet luxurious seafood delicacy.

Other Gordon Ramsay Recipes

Why You’ll Love Gordon Ramsay Scallops

Perfect crispy sear – Achieved with high heat and dry scallops.

Tender and juicy inside – Cooked just enough to retain their delicate texture.
Quick and easy – Ready in under 10 minutes with minimal ingredients.
Restaurant-quality dish – A fine dining experience at home.

Pairs with various sides – Goes well with purées, greens, and light sauces.

Ingredients Needed for Gordon Ramsay Scallops

6 large sea scallops (dry-packed)
1 tbsp olive oil

2 tbsp unsalted butter
1 clove garlic, minced
1 sprig of fresh thyme or rosemary

1 tbsp lemon juice
Salt and black pepper (to taste)

Step-by-Step Instructions to Make Gordon Ramsay Scallops

Prepare the Scallops:

Pat scallops dry – Use a paper towel to remove excess moisture for a better sear.

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 high heat and add olive oil.
Sear the scallops – Once the oil is smoking hot, add scallops in a single layer. Cook undisturbed for 1.5-2 minutes until golden brown.

Flip and baste – Turn the scallops, add butter, garlic, and thyme, and baste by spooning melted butter over them for 1-2 minutes.
Finish with lemon juice – Remove from heat, drizzle with lemon juice, and serve immediately.

Best Sides to Serve with Gordon Ramsay Scallops

Cauliflower or parsnip purée – A smooth, creamy base that complements the scallops.

Sautéed spinach or asparagus – A light, fresh contrast to the rich scallops.
Lemon butter sauce – Enhances the flavor with a citrusy balance.
Truffle mashed potatoes – Add a luxurious touch to the dish.

Crispy prosciutto or bacon – Provides a salty, crispy texture contrast.

Pro Tips for the Best Gordon Ramsay Scallops

Use dry-packed scallops – Avoid water-packed scallops, as they won’t sear properly.
Heat the pan until smoking hot – This ensures a perfect golden crust.

Do not overcrowd the pan – Cook in batches if needed to prevent steaming.
Baste with butter for extra richness – Adds deep flavor and a glossy finish.
Cook quickly to avoid rubbery texture – Scallops should be slightly translucent inside.

Creative Variations of Gordon Ramsay Scallops

Make it spicy – Add red pepper flakes to the butter for a kick.
Try a miso glaze – Brush with miso, honey, and soy sauce for an umami twist.
Serve over risotto – A creamy base like parmesan risotto elevates the dish.

Add white wine to the butter – Deglaze with a splash of white wine for extra depth.
Top with citrus zest – Lemon or orange zest brightens the flavor beautifully.

Storage and Reheating Tips for Gordon Ramsay Scallops

Store in an airtight container – Keep leftovers in the fridge for up to 2 days.

Reheat gently on the stove – Warm over low heat with butter to maintain texture.
Avoid microwaving – This can make scallops rubbery.
Freeze raw scallops, not cooked – Cooked scallops don’t freeze well due to texture changes.

FAQs

How do you get a perfect sear on scallops?

For a perfect sear, pat the scallops dry, use a smoking-hot pan, and cook in a single layer without moving them for at least 1.5-2 minutes per side until golden brown.

Why are my scallops rubbery?

Scallops become rubbery if overcooked or if they release too much moisture while cooking. Cook them for only 2-3 minutes total, and always use dry-packed scallops for the best texture.

Should you rinse scallops before cooking?

No, rinsing scallops can add moisture, preventing a proper sear. Instead, pat them dry with paper towels before seasoning and cooking.

What’s the best oil for searing scallops?

A high smoke point oil like grapeseed, avocado, or canola oil is best for searing scallops, ensuring a crispy crust without burning.

Final Thoughts

Gordon Ramsay’s Scallops are a quick, elegant, and flavorful dish that delivers a perfect sear, rich buttery taste, and delicate texture. Whether served as an appetizer or main course, these scallops will impress with their restaurant-quality execution. Try them today and enjoy a fine dining experience at home!