Gordon Ramsay Scallop Recipe features large sea scallops, clarified butter, fragrant garlic, fresh lemon, thyme, and parsley. The result is a tender, sweet interior with a perfect, golden, caramelized crust. This simple, restaurant-quality technique is the ultimate way to cook scallops and is ready in under 15 minutes, perfect as an appetizer or light main course for a special occasion.
Try More Recipes:
- Gordon Ramsay Tuna Niçoise Salad
- Gordon Ramsay’s Lasagne Al Forno Recipe
- Gordon Ramsay Roast Pork Loin Recipe
Why You Will Love This Scallop Recipe:
- The Perfect Sear: This recipe focuses on the core technique of searing. By following the high-heat, “no-touch” method, you guarantee a beautiful, golden-brown, caramelized crust on the outside of the scallop.
- Ready in 5 Minutes: Scallops are one of the fastest proteins to cook. Once your ingredients are ready, this elegant dish comes together in literally 5 minutes, making it ideal for a last-minute dinner party or date night.
- Tender, Buttery Finish: The final step of basting the scallops with foaming butter, garlic, and thyme ensures they stay moist and infuse the meat with a rich, savory aroma.
- Simple Ingredients, Gourmet Results: You don’t need dozens of ingredients. By focusing on fresh herbs, quality butter, and perfect technique, you turn a handful of simple items into a luxurious, restaurant-quality appetizer.
Gordon Ramsay Scallop Ingredients
- 12 large sea scallops (dry-packed preferred)
- 1 tablespoon olive oil
- 1 tablespoon clarified butter (or regular unsalted butter)
- 2 cloves garlic, slightly smashed
- 2 sprigs fresh thyme
- 1 lemon, cut into wedges
- 1 tablespoon fresh parsley, chopped (for garnish)
- Sea salt and freshly ground black pepper
How To Make Gordon Ramsay Scallops
- Dry the scallops: This is the most crucial step. Place the scallops on a few layers of paper towels. Pat them vigorously until they are completely dry.
- Season: Season the top and bottom of each scallop generously with sea salt and black pepper.
- Heat the pan: Place a large, non-stick or stainless-steel pan over high heat. Add the olive oil and butter. The pan should be screaming hot and the fat should shimmer (or foam slightly).
- Sear the first side: Place the scallops gently in the hot pan, leaving space between each one. Cook for exactly 2 minutes without moving them. This is essential for building the golden crust.
- Flip and baste: Flip the scallops. Add the smashed garlic cloves and thyme sprigs to the pan. Tilt the pan slightly and use a spoon to scoop up the foaming butter and quickly spoon it over the scallops for 1 minute. This is called basting.
- Check and serve: Remove the scallops immediately once the sides are opaque and the center is warm (about 3-4 minutes total cooking time). Squeeze a lemon wedge over the pan juices and pour the sauce over the scallops. Garnish with parsley and serve immediately.
Recipe Tips
- Dry Scallops are Essential: If the scallops are even slightly wet, the heat energy will be used to steam the moisture instead of searing the protein. This results in gray, tough scallops with no crust. Pat them dry!
- Don’t Overcrowd the Pan: Cook the scallops in batches if necessary. If you put too many in at once, the temperature of the pan will drop, and they will steam instead of sear.
- The Basting Trick: Basting the scallops with butter, garlic, and thyme in the final minute adds incredible flavor and keeps the top surface moist without burning.
- Don’t Move Them: Once the scallops hit the hot fat, do not touch them for the first two minutes. The caramelized crust will naturally release the scallops from the pan when it is perfectly formed.
What To Serve With Scallops?
These rich, seared scallops are an elegant appetizer or main course they pair perfectly with simple, light sides serve them over a bed of creamy saffron risotto, wilted spinach with a touch of lemon, or a smooth pea puree. A simple green salad and a glass of dry white wine complete the meal.
How To Store Leftovers Scallops?
- Refrigerate: Cooked scallops lose their tender texture quickly. Store any leftovers in an airtight container in the refrigerator for no more than 1 day.
- Freeze: Do not freeze cooked scallops.µ
How To Reheat Leftovers Scallops?
If you absolutely must reheat them, use the fastest, most gentle heat possible:
1. In a Skillet (Recommended, but Risky) This method quickly warms the interior without prolonged cooking.
- Prep: Get the pan screaming hot again (high heat) with a tiny drizzle of oil.
- Warm: Add the cold scallops to the hot pan. Cook for 30 seconds per side maximum. The goal is just to warm the center, not to re-sear the exterior.
2. In a Low Oven (For Multiple Scallops)
- Preheat: Set your oven to a very low temperature, about 250°F (120°C).
- Heat: Place the scallops on a baking sheet and heat for 3 to 4 minutes. Remove them as soon as they are warm to the touch.
Pro Tip: For the best possible leftover texture, slice the cold scallops thinly and serve them atop a fresh salad or stir them briefly into a warm pasta dish right before serving.
FAQs
The pan was not hot enough, or the scallops were not dried properly before hitting the oil. The fat must be shimmering hot and the scallops must be bone-dry.
Scallops are done when the side that was seared first is a beautiful golden brown and the opaque white color of the scallop has traveled about two-thirds of the way up the sides. The center should still look slightly translucent or soft.
“Dry-packed” scallops have not been treated with sodium tripolyphosphate (STP), a chemical often used to make scallops absorb more water. Wet scallops will not sear properly.
More Recipes:
- Gordon Ramsay Prawn Pasta Recipe
- Gordon Ramsay’s Lobster Pasta Slowed Me Down in the Best
- Gordon Ramsay Chicken Cordon Bleu (Easy Baked Recipe)
Scallop Recipe Nutrition Facts
Serving Size: 4 scallops
- Calories: 210 kcal
- Total Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 50mg
- Sodium: 450mg
- Total Carbohydrate: 5g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 25g
Gordon Ramsay Scallop Recipe
Course: Lunch, Dinner, Main, SidesCuisine: American, French, BritishDifficulty: Easy3-4
servings10
minutes10
minutes210
kcalGordon Ramsay Scallop Recipe features large sea scallops, clarified butter, fragrant garlic, fresh lemon, thyme, and parsley. The result is a tender, sweet interior with a perfect, golden, caramelized crust. This simple, restaurant-quality technique is the ultimate way to cook scallops and is ready in under 15 minutes, perfect as an appetizer or light main course for a special occasion.
Ingredients
12 large sea scallops (dry-packed preferred)
1 tablespoon olive oil
1 tablespoon clarified butter (or regular unsalted butter)
2 cloves garlic, slightly smashed
2 sprigs fresh thyme
1 lemon, cut into wedges
1 tablespoon fresh parsley, chopped (for garnish)
Sea salt and freshly ground black pepper
Directions
- Dry the scallops: This is the most crucial step. Place the scallops on a few layers of paper towels. Pat them vigorously until they are completely dry.
- Season: Season the top and bottom of each scallop generously with sea salt and black pepper.
- Heat the pan: Place a large, non-stick or stainless-steel pan over high heat. Add the olive oil and butter. The pan should be screaming hot and the fat should shimmer (or foam slightly).
- Sear the first side: Place the scallops gently in the hot pan, leaving space between each one. Cook for exactly 2 minutes without moving them. This is essential for building the golden crust.
- Flip and baste: Flip the scallops. Add the smashed garlic cloves and thyme sprigs to the pan. Tilt the pan slightly and use a spoon to scoop up the foaming butter and quickly spoon it over the scallops for 1 minute. This is called basting.
- Check and serve: Remove the scallops immediately once the sides are opaque and the center is warm (about 3-4 minutes total cooking time). Squeeze a lemon wedge over the pan juices and pour the sauce over the scallops. Garnish with parsley and serve immediately.
Notes
- Dry Scallops are Essential: If the scallops are even slightly wet, the heat energy will be used to steam the moisture instead of searing the protein. This results in gray, tough scallops with no crust. Pat them dry!
Don’t Overcrowd the Pan: Cook the scallops in batches if necessary. If you put too many in at once, the temperature of the pan will drop, and they will steam instead of sear.
The Basting Trick: Basting the scallops with butter, garlic, and thyme in the final minute adds incredible flavor and keeps the top surface moist without burning.
Don’t Move Them: Once the scallops hit the hot fat, do not touch them for the first two minutes. The caramelized crust will naturally release the scallops from the pan when it is perfectly formed.
