Classic Gordon Ramsay Pan Seared Scallops
Recreate Gordon Ramsay's classic pan-seared scallops with a perfect golden crust and tender interior. This recipe focuses on achieving restaurant-quality results at home.
Equipment
- Heavy-bottomed pan (cast iron or stainless steel)
- Paper towels
Ingredients
Main Ingredients
- 12-16 count Large Sea Scallops dry-packed
- 2 tbsp Olive Oil or Grapeseed Oil
- 2 tbsp Unsalted Butter
- 2 cloves Fresh Garlic thinly sliced, optional
- 2 sprigs Fresh Thyme Sprigs optional
- Salt to taste, preferably flaky sea salt
- Freshly Ground Black Pepper to taste
Instructions
Preparation
- Thoroughly dry the scallops by placing them between layers of paper towels and pressing gently to remove moisture. Season both sides generously with salt and freshly ground black pepper.
Cooking
- Heat a heavy-bottomed pan over high heat until scorching hot, then add 1-2 tablespoons of high-smoke-point oil.
- Carefully place scallops in the hot pan, ensuring they are not overcrowded, and sear without moving for 1.5 to 2 minutes until a deep golden-brown crust forms.
- Flip the scallops, add butter, crushed garlic, and thyme to the pan, then tilt the pan and continuously spoon the melted butter mixture over the scallops for 1 to 1.5 minutes until opaque but tender. Immediately remove the scallops from the pan.
Notes
The key to perfectly seared scallops is to remove all moisture before cooking. Do not overcrowd the pan, as this will steam the scallops instead of searing them. The butter basting adds a rich, aromatic flavor.