Description
Master Gordon Ramsay’s quick and easy pan-seared scallops in just 10 minutes. Achieve a restaurant-quality sear and tender texture with simple ingredients and precise technique.
Ingredients
Scale
- 1 Pound large sea scallops (about 10–12 count), dry-packed if possible
- 2 Tablespoons unsalted butter
- 1 Tablespoon olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 Clove garlic, lightly smashed and peeled
- 1 Sprig fresh thyme or rosemary (optional)
- 1 Tablespoon fresh lemon juice (optional)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- 1. Pat scallops completely dry with paper towels. Remove side muscle if present. Season generously with salt and pepper just before cooking.
- 2. Heat a heavy-bottomed skillet (cast iron preferred) over medium-high heat until hot.
- 3. Add olive oil and 1 tablespoon of butter to the hot pan. Swirl to coat.
- 4. Carefully place the seasoned scallops in a single layer, ensuring they don’t touch. Sear undisturbed for 2 to 2.5 minutes until a deep golden-brown crust forms.
- 5. Flip the scallops. Add the remaining 1 tablespoon of butter, smashed garlic, and herb sprig.
- 6. As the butter melts, tilt the pan and baste the scallops with the flavored butter for 1 to 2 minutes, until opaque throughout and the second side is seared.
- 7. Remove scallops from the pan immediately. Optionally, squeeze with lemon juice and garnish with parsley. Serve hot.
Notes
Store leftover cooked scallops in an airtight container in the refrigerator for up to 1-2 days. Reheat gently on the stovetop over low heat with a little butter for 1-2 minutes per side to avoid toughness. Best enjoyed fresh.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Seafood
- Method: Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 3-4 scallops)
- Calories: Approx. 150-200
- Sugar: Approx. 1-2g
- Sodium: Varies greatly based on added salt
- Fat: Approx. 8-12g
- Carbohydrates: Approx. 2-4g
- Fiber: 0g
- Protein: Approx. 18-20g