Gordon Ramsay Scallop Recipe

This Gordon Ramsay Scallop Recipe is a perfectly seared and tender recipe, which is made with fresh sea scallops and butter. It’s a restaurant-quality dish, ready in about 10 minutes.

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Gordon Ramsay Scallop Recipe Ingredients

• 680g sea scallops (dry-packed, U10–U12)
• 1 tbsp unsalted butter or light olive oil
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 tbsp chopped fresh herbs (optional, like parsley or chives)

How To Make Gordon Ramsay Scallop Recipe

1. Prepare the Scallops: If the small, tough side-muscle is still attached to the scallops, remove and discard it. Pat the scallops completely dry with paper towels. This step is crucial for getting a good sear.
2. Season Generously: Season the scallops on both flat sides with a generous amount of kosher salt and freshly ground black pepper.
3. Heat the Pan: Heat the butter or olive oil in a large skillet (preferably cast-iron or stainless steel) over medium-high heat. The fat should be shimmering and just about to smoke before you add the scallops.
4. Sear the First Side: Carefully place the scallops in the hot pan, ensuring they are spaced apart and not touching. Let them sear, undisturbed, for about 2 minutes until a deep golden-brown crust forms on the bottom.
5. Flip and Finish: Gently flip the scallops and sear for another 1.5 to 2 minutes on the other side. The scallops should be opaque and firm to the touch, but still tender in the center.
6. Rest and Serve: Immediately remove the scallops from the pan. Let them rest for just 30-60 seconds. Garnish with optional fresh herbs and serve hot.

Recipe Tips

• How do you get a perfect sear? The two most important factors are a very dry scallop and a very hot pan. Patting the scallops completely dry with paper towels removes surface moisture that would otherwise steam the scallop instead of searing it.
• What does U10-U12 mean? This is a size grading for scallops, indicating how many are in a pound (“U” stands for “under”). U10-U12 means you get 10 to 12 scallops per pound. They are large, which is ideal for searing. Remember that scallops shrink when cooked, so plan for at least 3-4 per person.
• How do I avoid overcooking scallops? Scallops cook incredibly quickly. Watch them closely. They are done when they are opaque and have a beautiful golden crust. Overcooking will make them tough and rubbery. A brief rest off the heat allows them to finish cooking gently.
• How can I make a quick pan sauce? Don’t waste the flavorful browned bits (the fond) left in the pan. After removing the scallops, deglaze the hot pan with a splash of dry white wine, scraping the bottom with a wooden spoon. Stir in a knob of butter and a squeeze of lemon juice for an instant, delicious pan sauce.

What To Serve With Seared Scallops

These elegant scallops are versatile and pair well with many dishes:

• Creamy risotto or polenta
• Atop a pasta dish with a light lemon-butter sauce
• A simple arugula or frisée salad
• Steamed asparagus or sautéed spinach

How To Store Leftover Scallops

• Scallops are best eaten immediately after cooking. They do not reheat well and can become tough.
• If you must store them, cool them completely and place them in an airtight container in the refrigerator for up to 1 day. They are best eaten cold, perhaps sliced over a salad.

Seared Scallops Nutrition Facts

• Calories: 150kcal
• Carbohydrates: 3g
• Protein: 25g
• Fat: 3.5g
• Saturated Fat: 1.5g
• Sodium: 400mg
• Fiber: 0g
• Sugar: 0g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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