Gordon Ramsay’s pan-seared scallops are sweet and tender with a deep golden crust, made with just olive oil, butter and a squeeze of lemon. I get them on the table in about 10 minutes.
What I love is he never serves them the same way twice. In his book Quick & Delicious he sits them on sweet creamed corn and pancetta, a mix he calls “sweet, salty and extremely satisfying”. The scallop stays the star, the plate just changes around it.
So this recipe is the scallops on their own, ready for anything. Sear them once and you can drop them onto a risotto, a crisp salad or that creamed corn for a different starter every night.
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Gordon Ramsay Pan-Seared Scallops
Course: Appetizer, MainCuisine: BritishDifficulty: Easy4
servings5
minutes5
minutes150
kcal10
minutesA clean plate of seared king scallops the way Gordon Ramsay cooks them across his books, ready to serve on their own or over a salad, risotto or creamed corn. Golden crust, soft centre, butter and lemon.
Ingredients
12 large king scallops, cleaned (roe on or off)
1 tbsp olive oil
1 tbsp butter
½ lemon
Sea salt and freshly ground black pepper
Directions
- Dry and season: Pat the scallops bone-dry. Season one side as they go in, then the rest once they are in the pan.
- Heat the pan: Put a large non-stick pan over high heat until piping hot, then drizzle in the olive oil.
- Add in a clock face: Lay them in from 12 o’clock, seasoned side down, and fry 1 to 2 minutes until golden. Do not move them.
- Flip and baste: Turn each one in the same order, add the butter and spoon it foaming over them for under a minute.
- Finish: Squeeze over the lemon, then lift onto kitchen paper to drain. Serve straight away.
FAQs
How does Gordon Ramsay serve his scallops?
He almost never plates them the same way twice. There is the creamed corn and pancetta in Quick & Delicious, a apple and lemon scallop salad from Ultimate Cookery Course, and a lemon Parmesan scallop risotto.
He has also paired them with minted peas and broad beans, a roasted tomato and basil salsa on Cookalong Live, and quail eggs with smooth butter-blitzed pea purée on The F Word. Seven dishes, one scallop.
What sauce does Gordon Ramsay serve with scallops?
Usually none, and that is the point. On The F Word he says there is no big sauce, letting a runny quail egg yolk and the pan juices do the work instead.
When he wants more, he builds a base under the scallops rather than pouring something over them, like the creamed corn. They sit on top so the crust stays crisp.
How long does Gordon Ramsay cook scallops for?
Just 1 to 2 minutes a side, 3 to 4 minutes total, and he pulls them a touch early since they keep cooking off the heat. Small ones need even less.
The time really shifts with size, so rather than guess, I have laid out every scallop type and method in the scallop cooking times guide.
Should you cook scallops with the roe on?
That orange coral is edible and adds a sweeter, richer note, and Ramsay leaves it attached in his recipes. It is down to taste, not safety.
If you prefer a cleaner, milder plate, slip it off before cooking. For searing on their own like this, I tend to leave it on for the colour.
What scallops should you buy for searing?
Buy dry-packed scallops, not wet-packed. Wet ones are soaked in water and leak it back into the pan, so they steam grey instead of going golden. Ramsay rates hand-dived scallops highly.
Fresh is best, but good frozen ones work if you thaw and dry them well. For another quick seafood starter, Ramsay’s Szechuan salt and pepper squid runs on the same idea.
Can you make pan-seared scallops ahead, and do they keep?
No, and I will not pretend otherwise. They turn from tender to rubber in seconds, and reheating finishes them off, so this is a cook-and-eat-now dish.
You can prep around them, though. A base like the creamed corn can be made earlier and warmed through, leaving only the quick sear for the last minute.
