Gordon Ramsay Scallop Recipe

This easy Gordon Ramsay-inspired scallop recipe is perfect for a quick and elegant main course. With a golden-brown crust and tender, juicy centers, these scallops are packed with flavor. Made using just a few simple ingredients, it’s a versatile dish you can whip up in minutes. Perfect for impressing guests or treating yourself!

Ingredients Needed:

• 680g sea scallops (about 4 to 5 scallops per person)
• 1 tbsp unsalted butter or olive oil
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 tbsp finely chopped fresh herbs (optional, for garnish)

How To Make Scallop Recipe?

1. Prepare the Scallops: Remove the side muscles from 680g (1 1/2 pounds) of scallops if attached. Pat dry thoroughly with paper towels and season generously on both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
2. Heat the Pan: Heat 1 tbsp (15ml) of unsalted butter or olive oil in a large skillet over medium-high heat. The butter should melt, or the oil should shimmer, before adding the scallops.
3. Cook the Scallops – First Side: Place the scallops in the pan in a single layer, leaving about 2.5cm (1 inch) of space between each. Ensure the first scallop sizzles; if it doesn’t, wait a few seconds for the pan to heat more. Cook for 2 minutes undisturbed.
4. Flip and Sear the Second Side: Using tongs, carefully flip the scallops. Cook for another 2 to 3 minutes without moving them. Both sides should develop a golden-brown crust, and the edges should turn opaque. The scallops should feel firm but slightly soft, with an internal temperature of 115°F (46°C).
5. Serve: Transfer the scallops to a plate and garnish with 1 tbsp (15g) of finely chopped fresh herbs, if desired. Serve immediately while warm.

Recipe Tips:

• Dry the Scallops: Use paper towels to dry the scallops before adding salt and pepper. This makes the outside crispy when cooked.
• Heat the Pan First: Make sure your pan is hot before adding the scallops so they get a nice crust.
• Leave Space in the Pan: Don’t overcrowd the pan. Cook in batches if you need to, so the scallops cook evenly.
• Flip Carefully: Use tongs and be gentle when turning the scallops to keep the crust intact.
• Don’t Overcook: Check that both sides are golden, and the edges are cooked through but not too firm.

How To Store Leftovers?

• Refrigerate: Let the scallops cool to room temperature before storing. Place them in an airtight container and refrigerate for up to 2 days.
• Freeze: To freeze, arrange the scallops in a single layer on a baking sheet and freeze for 1 hour. Then, transfer them to a freezer-safe container or bag. Store for up to 2 months. Thaw overnight in the refrigerator before serving.

Nutrition Facts:

• Calories: 150kcal
• Total Fat: 10g
• Saturated Fat: 8g
• Cholesterol: 35mg
• Sodium: 351mg
• Potassium: 0mg
• Total Carbohydrate: 1g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 15g

Gordon Ramsay Scallop Recipe

Author: Hamdi Saidani Cooking Method:Pan-searing Cuisine:American Courses:Dinner Recipe Keys: S Scallop Recipe

Difficulty:BeginnerPrep time: 5 minutesCook time: 5 minutesRest time: 40 minutesTotal time: 10 minutesServings:2 servingsCalories:150 kcal Best Season:Suitable throughout the year

Description

This easy Gordon Ramsay-inspired scallop recipe is perfect for a quick and elegant main course. With a golden-brown crust and tender, juicy centers, these scallops are packed with flavor. Made using just a few simple ingredients, it’s a versatile dish you can whip up in minutes. Perfect for impressing guests or treating yourself!

Ingredients

• 680g sea scallops (about 4 to 5 scallops per person)
• 1 tbsp unsalted butter or olive oil
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 tbsp finely chopped fresh herbs (optional, for garnish)

Instructions

1. Prepare the Scallops: Remove the side muscles from 680g (1 1/2 pounds) of scallops if attached. Pat dry thoroughly with paper towels and season generously on both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
2. Heat the Pan: Heat 1 tbsp (15ml) of unsalted butter or olive oil in a large skillet over medium-high heat. The butter should melt, or the oil should shimmer, before adding the scallops.
3. Cook the Scallops – First Side: Place the scallops in the pan in a single layer, leaving about 2.5cm (1 inch) of space between each. Ensure the first scallop sizzles; if it doesn’t, wait a few seconds for the pan to heat more. Cook for 2 minutes undisturbed.
4. Flip and Sear the Second Side: Using tongs, carefully flip the scallops. Cook for another 2 to 3 minutes without moving them. Both sides should develop a golden-brown crust, and the edges should turn opaque. The scallops should feel firm but slightly soft, with an internal temperature of 115°F (46°C).
5. Serve: Transfer the scallops to a plate and garnish with 1 tbsp (15g) of finely chopped fresh herbs, if desired. Serve immediately while warm.

Notes

• Dry the Scallops: Use paper towels to dry the scallops before adding salt and pepper. This makes the outside crispy when cooked.
• Heat the Pan First: Make sure your pan is hot before adding the scallops so they get a nice crust.
• Leave Space in the Pan: Don’t overcrowd the pan. Cook in batches if you need to, so the scallops cook evenly.
• Flip Carefully: Use tongs and be gentle when turning the scallops to keep the crust intact.
• Don’t Overcook: Check that both sides are golden, and the edges are cooked through but not too firm.

Keywords:Gordon Ramsay Scallop Recipe