Classic Gordon Ramsay Pan-Seared Scallops
Restaurant-quality pan-seared scallops at home with a beautiful golden crust and tender centers.
Equipment
- Paper towels
- Heavy-bottomed pan (cast iron or stainless steel)
- Spatula
- Spoon
Ingredients
Main Ingredients
- 1 lb Large sea scallops about 1.5 inches in diameter, 4-5 per person
- 4 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2-3 Garlic cloves thinly sliced
- 2-3 Fresh thyme sprigs or rosemary
- 0.5 Lemon for squeezing at the end
- Salt To taste
- Freshly cracked black pepper To taste
Instructions
Preparation
- Remove the tough side muscle from each scallop, then pat them completely dry with paper towels.
Cooking
- Season scallops generously with salt and pepper just before cooking. Heat olive oil in a heavy-bottomed pan over high heat until shimmering.
- Carefully place scallops in the hot pan, ensuring they are spaced apart. Sear undisturbed for 1.5-2 minutes until a golden-brown crust forms.
- Flip the scallops, then immediately add unsalted butter, sliced garlic, and thyme or rosemary to the pan.
- Tilt the pan and continuously baste scallops with the foaming, aromatic butter for 1-2 minutes until opaque but slightly translucent in the center.
Serving
- Remove scallops from the pan, plate immediately, and squeeze fresh lemon over them before serving.
Notes
Ensure scallops are completely dry for the best sear. Do not overcrowd the pan; cook in batches if necessary to maintain high heat and achieve a perfect crust.