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

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

Ingredients

Scale

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

  • 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

Instructions

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.

Find it online: https://gordonramsayeats.com/pan-seared-scallops-with-butternut-squash-puree/