Classic Gordon Ramsay Pan-Seared Scallops
Recreate Gordon Ramsay's perfect pan-seared scallops with a golden crust and tender center. This recipe emphasizes proper searing techniques for restaurant-quality results in just minutes.
Equipment
- Paper Towels
- Heavy-Bottomed Pan (Cast Iron or Stainless Steel)
Ingredients
Main Ingredients
- 12 Fresh Sea Scallops large (U/10-U/20 count), dry-packed
- 1 tablespoon High-Heat Cooking Oil grapeseed, avocado, or light olive oil
- 2 tablespoons Unsalted Butter
- 1/2 teaspoon Salt fine sea salt or kosher salt
- 1/4 teaspoon Freshly Ground Black Pepper
- 2 Fresh Thyme sprigs
- 2 Smashed Garlic Cloves
- Lemon Wedges For serving
Instructions
Cooking Steps
- Pat the scallops very dry with paper towels, remove any tough side muscle, and season generously with salt and pepper on both sides.
- Heat a heavy-bottomed pan over medium-high to high heat, then add 1 tablespoon of high-heat cooking oil.
- Once the oil shimmers, place scallops in a single layer without overcrowding; sear for 2-3 minutes until a deep golden-brown crust forms.
- Flip the scallops, immediately add 1 tablespoon of unsalted butter and optional aromatics, then baste continuously for 1-2 minutes until cooked through and opaque.
- Remove scallops from the pan and serve immediately with a squeeze of fresh lemon juice.
Notes
Ensure scallops are completely dry to achieve a perfect sear. Do not overcrowd the pan, as this lowers the temperature and prevents proper browning.