Pan-seared scallops might sound fancy, but they’re surprisingly simple to make at home. Inspired by Gordon Ramsay’s technique, this recipe brings you perfectly golden, buttery scallops with a tender center. Pair them with a vibrant sauce or serve them over a light salad, and you’ve got a dish that’s elegant enough for a dinner party but easy enough for a weeknight treat.
Why You’ll Love This Recipe?
This recipe is all about simplicity and letting the natural flavor of the scallops shine. The quick sear creates a golden crust that’s slightly crisp on the outside while keeping the inside tender and delicate. It’s a restaurant-quality dish that you can whip up in under 15 minutes. Plus, the key to success lies in just a few simple tips, so even beginners can master this!
Ingredients
Here’s what you’ll need to create this seafood masterpiece. For exact amounts, check out the full recipe card below:
- Fresh sea scallops, patted dry
- Unsalted butter for that nutty, rich flavor
- Olive oil to help achieve the perfect sear
- Garlic and fresh thyme for aromatic flavor
These ingredients work together to enhance the scallops’ natural sweetness without overpowering them.
Directions
Prep the Scallops
Start by patting your scallops completely dry with a paper towel. Moisture is the enemy of a good sear, so take your time with this step. Season both sides generously with salt and a pinch of black pepper.
Heat the Pan
Heat a skillet over medium-high heat. Add a drizzle of olive oil to the pan and let it get nice and hot—you’re looking for a slight shimmer on the surface of the oil.
Sear the Scallops
Carefully place the scallops in the pan, making sure not to overcrowd them. Let them cook undisturbed for about 2 minutes or until a golden crust forms. Flip each scallop using tongs and add a knob of butter, crushed garlic, and sprigs of thyme to the pan.
Baste and Finish
As the scallops cook on the second side, tilt the pan slightly and spoon the melted butter over them. This step adds richness and flavor. After 1-2 minutes, remove the scallops from the pan and serve immediately.
Expert Tips and Tricks
- Dry Scallops Are Key: Pat the scallops dry before seasoning to achieve a proper sear.
- Don’t Overcrowd the Pan: Give each scallop enough space to cook evenly and develop that golden crust.
- Watch the Time: Overcooked scallops can become rubbery, so keep an eye on the clock and remove them as soon as they’re done.
Recipe Variations and Possible Substitutions
- Sauce Pairing: Serve your scallops with a lemon butter sauce or a drizzle of balsamic glaze for extra flavor.
- Side Dishes: Pair with creamy mashed potatoes, risotto, or a simple arugula salad.
- Herb Swap: If you don’t have fresh thyme, try rosemary or parsley for a similar aromatic touch.
Serving and Pairing Suggestions
Pan-seared scallops are incredibly versatile. Serve them on a bed of herbed couscous, alongside roasted asparagus, or even over a plate of creamy pasta. For drinks, a crisp white wine like Sauvignon Blanc or Chardonnay works beautifully, or try a dry sparkling wine for something festive.
Storage and Reheating Tips
- Refrigeration: Store leftover scallops in an airtight container for up to 2 days.
- Reheating: Gently warm scallops in a skillet over low heat. Avoid microwaving, as it can make them rubbery.
FAQs
Can I use frozen scallops?
Yes, but make sure to thaw them completely and pat them dry before cooking.
Why aren’t my scallops getting a golden crust?
The pan might not be hot enough, or the scallops could be too wet. Ensure your pan is preheated, and the scallops are dry before searing.
What’s the difference between sea scallops and bay scallops?
Sea scallops are larger and ideal for searing, while bay scallops are smaller and better suited for stews or pasta dishes.
How do I know when scallops are cooked?
Cooked scallops should be opaque in the center and slightly firm to the touch.
Conclusion
Gordon Ramsay’s Pan-Seared Scallops recipe proves that a gourmet dish doesn’t have to be complicated. With just a handful of ingredients and a few simple steps, you can create a meal that feels like fine dining at home. Perfectly golden, buttery, and irresistibly tender, these scallops are sure to impress anyone at your table. So grab a skillet, and let’s get cooking—you’ll love how simple and rewarding this recipe is!
Print
Chef-Inspired Pan-Seared Scallops – A Restaurant-Worthy Seafood Delight
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 5 servings (4 scallops per serving) 1x
- Category: Main Course, Appetizer
- Method: Pan-Searing
- Cuisine: Seafood, French-Inspired
Description
Golden, tender scallops with a perfect sear, served with a zesty butter sauce. This quick yet elegant seafood recipe is ideal for dinner parties or a date night at home.
Ingredients
- For the Scallops:
- 1 lb sea scallops (about 12 large scallops)
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- For the Butter Sauce:
- 2 tbsp unsalted butter
- 1 garlic clove, minced
- 1 small shallot, finely chopped
- 1/4 cup dry white wine (or chicken stock for non-alcoholic)
- 1 tbsp lemon juice
- 1 tbsp fresh parsley, chopped
- Zest of 1 lemon
- Optional Garnish:
- Microgreens or additional parsley
- Lemon wedges
Instructions
- Prepare the Scallops:
- Pat the scallops dry with a paper towel to remove excess moisture. Season both sides with salt and freshly ground black pepper.
- Sear the Scallops:
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add the scallops to the pan in a single layer, leaving space between each. Cook undisturbed for 2–3 minutes, or until the bottoms are golden brown and release easily from the pan.
- Flip the scallops and cook for another 1–2 minutes until just opaque and firm. Remove from the skillet and set aside.
- Make the Butter Sauce:
- Lower the heat to medium. Add butter to the skillet, allowing it to melt.
- Stir in the minced garlic and chopped shallot, cooking for 1–2 minutes until fragrant.
- Deglaze the pan with white wine, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes to reduce slightly.
- Add lemon juice, parsley, and lemon zest. Stir well to combine.
- Serve:
- Return the scallops to the skillet, spooning the sauce over them to coat.
- Serve immediately with garnish and lemon wedges.
Notes
- Scallop Tips: Use dry scallops (not wet-packed) for the best sear, as excess moisture prevents browning.
- Pair these scallops with a side of creamy risotto, roasted vegetables, or crusty bread to soak up the sauce.
- Use a heavy-bottomed skillet, like stainless steel or cast iron, for the best results.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 220
- Sugar: 1g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 19g
- Cholesterol: 40mg
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