Gordon Ramsay Pan Seared Scallops
Use dry-packed scallops for the best sear; wet-packed scallops release moisture and won’t crust as well. Dry scallops thoroughly—excess moisture causes steaming instead of searing. Do not overcrowd the pan; leave space between scallops to maintain high heat. Sear without moving for 1–2 minutes to develop a golden crust before flipping. Add butter only in the last 30 seconds to baste and prevent burning. Let scallops rest 1 minute after cooking to stay juicy. If using frozen scallops, thaw overnight in the fridge and pat extra dry. Remove the small side muscle (the firm “foot”) before cooking if present. Serving ideas: over lemony risotto, with arugula salad, or on roasted asparagus. Storage: refrigerate up to 12 hours; reheating is not recommended—enjoy cold on a salad.
Time: Prep: 5 mins, Cook: 5 mins, Total: 10 mins
Servings: 3
Ingredients
- 12 large scallops (dry-packed, if available)
- 2 tbsp olive oil
- 1 tbsp butter
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 lemon (optional), for serving
- Fresh parsley (optional), for garnish
Instructions
- Pat scallops very dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
- Heat a heavy-bottomed pan over high heat until very hot. Add olive oil and heat until it shimmers.
- Place scallops in the pan with space between them. Sear undisturbed for 1–2 minutes until a deep golden crust forms. Flip, add butter, and baste while cooking for about 30 seconds more.
- Transfer scallops to a plate and rest for 1 minute. Finish with a squeeze of lemon and parsley if using. Serve immediately.