Go Back

Gordon Ramsay Pan Seared Scallops

Master restaurant-quality scallops at home with Gordon Ramsay's technique featuring a perfect golden crust and buttery center, ready in just 10 minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 portions
Course: Appetizer, Dinner, Main Course
Cuisine: American, Seafood
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 12 large scallops dry-packed preferred
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • salt to taste
  • freshly ground black pepper to taste
  • 1 lemon optional for serving
  • fresh parsley optional for garnish

Equipment

  • Heavy-bottomed pan (cast iron or stainless steel)
  • Kitchen tongs
  • Paper towels

Method
 

  1. Pat each scallop thoroughly dry with paper towels, removing as much moisture as possible. Season both sides generously with salt and freshly ground black pepper.
  2. Heat your heavy-bottomed pan over high heat. Add olive oil and wait until it shimmers and barely begins to smoke, about 90 seconds.
  3. Carefully place scallops in the pan with space between each one. Do not overcrowd the pan or work in batches to maintain high heat.
  4. Sear scallops completely undisturbed for 1-2 minutes until a deep golden-brown crust forms and they release easily from the pan.
  5. Flip scallops with tongs. Immediately add butter to the pan and tilt to baste the scallops with foaming butter for 30 seconds.
  6. Transfer scallops to a serving plate and let rest for 1 minute.
  7. Squeeze fresh lemon over the top and sprinkle with parsley if desired. Serve immediately while warm.

Notes

Critical Tips: Dry scallops thoroughly with paper towels - wet scallops steam instead of sear. Do not move scallops while searing - let the crust form undisturbed. Leave space between scallops to maintain high heat. Add butter only in final 30 seconds to prevent burning. Remove the muscle foot (white side piece) before cooking.
QR Code linking back to recipe