Hamdi Saidani Learn Gordon Ramsay’s foolproof method for perfect pan-seared scallops. This easy recipe guarantees a deep golden crust on the outside and a sweet, silky center, all in under 10 minutes. It’s the ultimate guide to cooking scallops like a professional chef.
Gordon Ramsay Pan-Seared Scallops Ingredients
- 680 g / 1½ lb large dry-packed sea scallops (U10–U12)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 15 ml / 1 tbsp neutral oil (light olive or grapeseed)
- 28 g / 2 tbsp unsalted butter
- 10 ml / 2 tsp fresh lemon juice
- 6 g / 2 tbsp finely chopped chives or flat-leaf parsley
- Lemon wedges, for serving
How To Make Gordon Ramsay Pan-Seared Scallops
- Prep the Scallops: If your scallops have a small, tough side-muscle attached, gently pull it off and discard it. Pat the scallops very, very dry with paper towels. Just before cooking, season them generously on both sides with salt and pepper.
- Heat the Pan: Place a stainless steel or cast-iron skillet over medium-high heat. Add the oil, then the butter. Heat until the butter stops foaming and is just beginning to brown.
- Sear the First Side: Carefully lay the scallops in the hot pan in a clockwise ring, making sure not to overcrowd the pan. Do not move them. Cook for about 2 minutes, until a deep golden-brown crust forms on the bottom.
- Flip and Finish: Using tongs, turn each scallop over in the same order you placed them in the pan. Cook for another 1½ to 2 minutes. The scallops are done when they are springy to the touch and the center is still slightly translucent (about 115°F / 46°C).
- Create the Pan Sauce: Immediately remove the pan from the heat. Add the lemon juice and the fresh herbs to the pan; tilt the pan and use a spoon to baste the scallops with the buttery juices for about 30 seconds.
- Serve: Transfer the scallops to warm plates, spooning any remaining pan sauce over the top. Serve immediately with fresh lemon wedges on the side.
Recipe Tips
- How to get a perfect sear? The two most important secrets are a completely dry scallop and a very hot pan. Pat the scallops with paper towels until no moisture remains on the surface. A dry surface is what allows the scallop to caramelize and form a crust; a wet scallop will just steam.
- Why not overcrowd the pan? Placing too many scallops in the pan at once will drop the temperature of the oil and cause the scallops to steam in their own juices instead of searing. Work in batches if necessary to ensure each scallop has plenty of space.
- How do you know when scallops are done? Do not overcook them! This is the number one cause of rubbery scallops. They cook in a matter of minutes. They are perfectly cooked when they feel firm but still have a slight spring when you press on them, and the very center is still slightly translucent, not opaque.
- Why add butter after the oil? The oil has a higher smoke point and prevents the butter from burning too quickly, while the butter provides a rich, nutty flavor and helps to create a beautiful golden-brown color.
What To Serve With Seared Scallops
These are an elegant main course that pairs beautifully with a variety of classic sides. Serve them with:
- A smooth pea purée or a cauliflower purée
- Creamy risotto (especially a lemon or saffron risotto)
- Simple steamed or grilled asparagus
- A light, fresh salad with a vinaigrette
How To Store Seared Scallops
- Best Eaten Fresh: Seared scallops are at their absolute best when they are served hot and fresh from the pan. They do not store or reheat well.
- Refrigerate: If you have leftovers, they can be stored in an airtight container in the refrigerator for up to one day. They are best enjoyed cold, perhaps sliced over a salad.
Seared Scallops Nutrition Facts
- Serving: 1/4 of recipe
- Calories: 320 kcal
- Carbohydrates: 5g
- Protein: 25g
- Fat: 22g
- Saturated Fat: 10g
- Sodium: 850mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What are u0022dry-packedu0022 scallops?
u0022Dry-packedu0022 or u0022diveru0022 scallops are scallops that have not been treated with any solutions. u0022Wet-packedu0022 scallops are soaked in a phosphate solution, which makes them absorb water. Wet-packed scallops are very difficult to sear properly as they release a lot of water in the pan. Always ask your fishmonger for dry-packed scallops.
Why are my scallops rubbery?
Rubbery scallops are simply overcooked scallops. They only need a couple of minutes per side on a high heat. Watch them closely and take them off the heat as soon as they are firm and springy.
Can I use a non-stick pan?
You can, but a stainless steel or a cast-iron skillet will give you a much better, deeper, and more even sear, which is the signature of this dish.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay’s Tuna Niçoise Salad Recipe
- Gordon Ramsay Roast Pork Loin Recipe
- Gordon Ramsay’s Lasagne Al Forno Recipe
Gordon Ramsay Pan-Seared Scallops Recipe
Description
A simple, foolproof method for achieving perfectly seared sea scallops with a deep golden-brown crust and a sweet, tender interior, finished with a lemon-butter pan sauce.
Ingredients
Instructions
- Pat the scallops completely dry with paper towels and season them with salt and pepper just before cooking.
- Heat a large skillet over medium-high heat. Add the oil and then the butter.
- Once the butter is foaming, carefully place the scallops in the hot pan in a single layer.
- Sear, without moving them, for about 2 minutes until a deep golden crust forms.
- Flip the scallops and cook for another 1.5 to 2 minutes until just cooked through.
- Remove the pan from the heat and add the lemon juice and fresh herbs. Tilt the pan and spoon the sauce over the scallops.
- Serve immediately.
Notes
- u003cliu003eu003cstrongu003ePat Scallops Dry:u003c/strongu003e The most important tip for this recipe is a completely dry scallop surface. This is the non-negotiable secret to achieving a perfect, deep golden-brown crust instead of steamed scallops.u003c/liu003eu003cliu003eu003cstrongu003eUse a Hot Pan:u003c/strongu003e Your skillet must be very hot before the scallops go in. This ensures they sear instantly rather than slowly cooking in their own juices, which would make them tough.u003c/liu003eu003cliu003eu003cstrongu003eDon’t Overcook:u003c/strongu003e Scallops cook in just a few minutes. They are done when they are firm to the touch but still have a slight spring. Overcooking is the number one cause of rubbery scallops.u003c/liu003eu003cliu003eu003cstrongu003eUse Dry-Packed Scallops:u003c/strongu003e For the best results, always buy u0022dry-packedu0022 scallops, as u0022wet-packedu0022 scallops have been soaked in a solution that makes them difficult to sear properly.u003c/liu003e
Gordon Ramsay Pan-Seared Scallops Recipe
