Gordon Ramsay Pan-Seared Scallops with Butternut Squash Purée & Pomegranate-Quince Slaw

Gordon Ramsay’s Pan-Seared Scallops with Butternut Squash Purée and Pomegranate-Quince Slaw is a stunning fine-dining dish that balances richness, freshness, and elegance on one plate. The sweetness of caramelized scallops complements the silky butternut squash purée, while the crisp pomegranate-quince slaw adds a burst of acidity and texture.

This dish isn’t just beautiful to look at—it’s a restaurant-quality recipe made simple enough for home cooks who want to impress at dinner parties or festive occasions.

What are Gordon Ramsay’s Pan-Seared Scallops with Butternut Squash Purée & Pomegranate-Quince Slaw?

This dish combines the luxurious tenderness of pan-seared scallops with the smooth, velvety richness of butternut squash purée and the freshness of a bright fruit-based slaw. Ramsay’s signature touch lies in balancing flavors — sweet, salty, and tangy — using seasonal ingredients. Each component works harmoniously: the scallops bring a buttery texture, the purée adds warmth and comfort, and the slaw provides crunch and a refreshing finish.

Other Gordon Ramsay Popular Recipes

• Gordon Ramsay Christmas Turkey with Gravy
• Gordon Ramsay Lemon-Herb Chicken Thighs with Bacon Gravy
• Gordon Ramsay Turkey with Bacon
• Gordon Ramsay Thanksgiving Turkey
• Gordon Ramsay Miso-Maple Braised Leeks

Reasons to Try Gordon Ramsay Pan-Seared Scallops

• Restaurant-Level Quality – A dish inspired by Gordon Ramsay’s Michelin-star techniques.
• Balanced Flavors – Sweet squash, buttery scallops, and tangy slaw create perfect harmony.
• Elegant Presentation – Looks beautiful and tastes exquisite, ideal for dinner parties.
• Quick to Cook – Scallops sear in just minutes for a fast, gourmet experience.
• Nutritious and Light – A refined yet wholesome meal packed with vitamins and antioxidants.
• Versatile Dish – Perfect as an appetizer or a sophisticated main course.

Ingredients Needed to Make Gordon Ramsay Pan-Seared Scallops

For the Scallops

• 12 large sea scallops, cleaned and patted dry
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• Salt and black pepper to taste
• 1 garlic clove, lightly crushed
• A few thyme sprigs

For the Butternut Squash Purée

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• ½ cup vegetable or chicken stock
• 1 tbsp cream (optional, for extra silkiness)
• Salt and black pepper to taste

For the Pomegranate-Quince Slaw

• 1 quince, peeled and thinly julienned
• ½ cup fresh pomegranate seeds
• ½ small red onion, finely sliced
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh mint leaves for garnish

Equipment Needed

• Large skillet or non-stick pan
• Saucepan
• Blender or food processor
• Mixing bowls
• Tongs
• Whisk

Instructions to Prepare Gordon Ramsay Pan-Seared Scallops

Prepare the Butternut Squash Purée

• Heat olive oil and butter in a saucepan over medium heat.
• Add onion and garlic and sauté until soft and fragrant.
• Add squash cubes and cook for 10 minutes, stirring occasionally.
• Pour in stock and cover the pan; simmer until squash is tender (about 15 minutes).
• Blend until smooth, adding a splash of cream if desired, and season with salt and pepper. Keep warm.

Make the Pomegranate-Quince Slaw

• Combine quince, onion, and pomegranate seeds in a bowl.
• Whisk together vinegar, honey, olive oil, salt, and pepper to make the dressing.
• Toss the slaw with the dressing and set aside to chill slightly for freshness.

Pan-Sear the Scallops

• Pat scallops dry using paper towels to ensure a crisp sear.
• Heat olive oil in a large skillet over medium-high heat.
• Season scallops with salt and pepper.
• Sear scallops for 1½–2 minutes on each side until golden brown and caramelized.
• Add butter, garlic, and thyme to the pan and baste the scallops for a rich, nutty flavor.
• Remove from heat immediately once opaque in the center.

Plate and Serve

• Spoon a layer of butternut squash purée onto each plate.
• Arrange scallops neatly on top of the purée.
• Add a spoonful of pomegranate-quince slaw beside the scallops.
• Drizzle pan butter from the scallops over the top for extra flavor.
• Garnish with fresh mint leaves or microgreens and serve immediately.

What Goes Well With Gordon Ramsay Pan-Seared Scallops

• Crisp White Wine – Sauvignon Blanc or Pinot Grigio complements the delicate scallops.
• Garlic Mashed Potatoes – For a heartier dinner option.
• Herb Butter Asparagus – Adds a vibrant, green balance.
• Citrus Arugula Salad – A fresh side that enhances the fruity slaw.
• Parmesan Risotto – Creamy texture pairs beautifully with the scallops.

Key Tips for Making Gordon Ramsay Pan-Seared Scallops

• Dry scallops thoroughly – Moisture prevents proper searing.
• Use high heat – Creates the golden caramelized crust Ramsay is known for.
• Don’t overcook – Scallops should remain slightly translucent in the center.
• Season right before searing – Prevents drawing out excess moisture.
• Blend purée until silky – Texture is key to the dish’s elegance.
• Balance flavors in the slaw – Keep it tangy, sweet, and slightly crisp.
• Serve immediately – Scallops lose tenderness if left standing too long.

Creative Variations of Gordon Ramsay Pan-Seared Scallops

• Add Crispy Pancetta – For a savory crunch to contrast the purée.
• Use Sweet Potato Purée – A softer, earthier alternative to squash.
• Coconut Cream Twist – Add coconut milk to the purée for a tropical note.
• Apple-Fennel Slaw – Replace quince with apple and fennel for a light, aromatic version.
• Spicy Glaze – Drizzle scallops with a touch of chili oil for mild heat.
• Citrus Reduction – Finish the dish with a drizzle of orange reduction for brightness.

Storage Guidelines for Gordon Ramsay Pan-Seared Scallops

• Store scallops separately – Refrigerate in an airtight container for up to 1 day.
• Keep purée in a sealed container – Lasts 2–3 days in the refrigerator.
• Slaw freshness – Best eaten within 24 hours for crunch and color.
• Do not freeze scallops – Freezing ruins their delicate texture.

Reheating Tips for Gordon Ramsay Pan-Seared Scallops with Butternut Squash Purée & Pomegranate-Quince Slaw

• Oven method: Warm scallops at 150°C (300°F) for 5 minutes.
• Stovetop method: Reheat gently in a buttered pan over low heat for 1 minute per side.
• Microwave method: Avoid — it toughens the scallops.
• Reheat purée separately – Use low heat or a microwave-safe bowl in short bursts.

Nutrition Value (per serving):

• Calories: 380
• Protein: 25g
• Carbohydrates: 22g
• Fat: 20g
• Fiber: 3g
• Sodium: 310mg

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FAQs

How do you get perfectly seared scallops like Gordon Ramsay?

To achieve a perfect sear, pat the scallops dry before seasoning and use a very hot pan with a light coat of oil. Sear without moving them for 1½–2 minutes per side until golden brown with a caramelized crust, then baste with butter and herbs for flavor.

How do you make butternut squash purée smooth and creamy?

Cook the squash until tender, then blend it while still warm with a little butter and stock. Adding a splash of cream or olive oil helps create a silky, smooth texture that pairs beautifully with the scallops.

What can I use instead of quince for the slaw?

If quince isn’t available, you can substitute crisp apples, Asian pears, or even green mango. These fruits offer the same fresh crunch and slight tartness that balance the sweetness of the butternut squash purée.

How do you keep scallops from becoming rubbery?

Avoid overcooking. Scallops should only be seared for about 2 minutes per side. Once they turn opaque and slightly springy, remove them from heat immediately to maintain tenderness and juiciness.

Final Words

Gordon Ramsay’s Pan-Seared Scallops with Butternut Squash Purée and Pomegranate-Quince Slaw is a masterpiece of flavor and texture — buttery scallops, smooth purée, and tangy, fresh slaw all working together in perfect balance. This dish proves that with the right techniques, even home cooks can achieve restaurant-quality results.

Serve it as an elegant appetizer or a main course that’s sure to impress every guest at your table.