Gordon Ramsay Pan-Seared Scallops Recipe
Gordon Ramsay’s Pan-Seared Scallops are cooked over high heat to create a golden, caramelized crust while keeping the inside tender and buttery. Finished with simple aromatics and butter basting, this quick recipe delivers restaurant-quality flavor with minimal ingredients and precise technique.
Equipment
- Heavy skillet (cast iron or stainless steel)
- Paper towels
- Tongs or fish spatula
- Plate for resting
- Spoon for basting
Ingredients
- 12 large sea scallops
- Salt and black pepper to taste
- 1 tbsp olive oil
- 2 tbsp butter
- 1 garlic clove smashed
- Fresh thyme or parsley
Instructions
- Pat scallops completely dry with paper towels
- Season both sides with salt and pepper
- Heat a skillet over high heat until very hot
- Add olive oil, then carefully place scallops in the pan
- Do not move them for 1½–2 minutes
- Flip scallops once a golden crust forms
- Add butter, garlic, and herbs
- Baste scallops with melted butter
- Cook another 1–2 minutes until just opaque
- Remove from heat and serve immediately
Notes
Tip: Use dry-pack sea scallops for the best sear. Wet scallops contain added moisture that prevents browning.