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- 12 large sea scallops, thoroughly patted dry - 2 tablespoons high-quality olive oil - Salt and freshly ground black pepper, to taste - Zest of 1 lemon - Juice of 1 lemon - 1 tablespoon unsalted butter - 2 cloves garlic, finely minced - 2 tablespoons fresh parsley, finely chopped - 1 tablespoon fresh chives, finely chopped - Microgreens for garnish (optional) For my version of Gordon Ramsay’s pan-seared scallops, I focus on quality. Start with large sea scallops. They should be dry, so pat them with paper towels. This helps create a nice crust when cooking. You will need olive oil for cooking. I recommend high-quality oil for the best flavor. Salt and freshly ground black pepper are key for seasoning. For brightness, add the zest and juice of one lemon. This balances the dish well. Butter and garlic add richness. The butter helps to baste the scallops, making them juicy and flavorful. Fresh herbs like parsley and chives give a pop of color and fresh taste. Microgreens are optional but they look great as a garnish. This simple list creates a delicious, elegant dish. For the full recipe, check the provided link. Enjoy cooking! To start, you need to dry the scallops thoroughly. Use paper towels and press gently. This step is key for a great sear. After they are dry, season both sides with salt and black pepper. This simple seasoning enhances their natural flavor. Next, set up your cooking space. Choose a large, heavy skillet. This type of pan holds heat well, which is important for searing. Add two tablespoons of high-quality olive oil to the skillet. Heat it over medium-high heat until it shimmers. This shows the oil is hot and ready for the scallops. Now, it’s time to sear the scallops. Carefully place them in the hot skillet. Make sure not to overcrowd the pan. If your pan is small, cook in batches. This helps them sear properly. Let the scallops cook without moving them. Sear for about 2-3 minutes. You want to see a nice, golden crust form. After this time, gently flip the scallops over using tongs or a spatula. This ensures they cook evenly on both sides. To add depth to the dish, you will infuse flavor with garlic and butter. Once you flip the scallops, add one tablespoon of unsalted butter and two minced garlic cloves to the pan. As the butter melts, it creates a rich sauce. Use a spoon to baste the scallops with the garlic butter. This technique allows the scallops to soak up the flavors. Keep cooking for another 1-2 minutes, then drizzle fresh lemon juice over the scallops. Finish with lemon zest for a bright touch. When done, the scallops should feel firm yet springy. Remove them from the skillet and place them on a plate. Pour the remaining garlic herb butter over the top. For a lovely finish, sprinkle with fresh parsley and chives. You can even add microgreens for a pop of color. You can find the full process in the Full Recipe, which guides you through each step beautifully. How do you know when scallops are done? Scallops cook quickly. Look for a golden crust on the outside and a firm but springy center. They should feel moist, not dry. If you cook them too long, they turn rubbery. Trust your touch and the color. How can you avoid common mistakes? First, always dry your scallops well. Moisture prevents a good sear. Second, don’t overcrowd the pan. This traps steam and ruins the crust. Lastly, resist the urge to flip them too soon. Let them sear for 2-3 minutes before turning. What pans and utensils are best for searing scallops? A heavy-bottomed skillet works best. Cast iron or stainless steel pans are great choices. They hold heat well and create a nice crust. Use silicone or wooden utensils to avoid scratching the pan. Why is high-quality oil important? Good oil has a high smoke point. This means it can handle heat without burning. Olive oil is perfect for scallops. It adds flavor and helps with browning. Always choose extra virgin for the best taste. What are some elegant serving suggestions? Serve scallops on a bed of sautéed spinach or arugula. This adds color and flavor. You can also use a drizzle of lemon butter sauce for a shiny finish. Garnish with herbs like parsley and chives for extra flair. What complementary sides enhance the dish? Pair scallops with light sides. Think about asparagus, green beans, or a fresh salad. A simple risotto or creamy polenta also works well. Choose sides that won’t overpower the delicate taste of scallops. {{image_4}} You can change the flavor of scallops by using different herbs and spices. Instead of parsley and chives, try dill or tarragon for a fresh twist. You can also add a pinch of red pepper flakes for some heat. These options add depth without overpowering the scallops' natural taste. Citrus can also play a big role. If you want a change from lemon, try lime or orange zest. Both options brighten the dish and give a unique twist. You could even mix citrus juices for a fun flavor blend. Pairing your scallops with sides can elevate the meal. Consider serving them with creamy risotto or a light salad. Both options complement the scallops well. You can also add roasted vegetables for a colorful plate. For plating, think about height and color. Stack scallops on a bed of sautéed spinach or arrange them around a scoop of pureed peas. Use microgreens for a nice touch that adds freshness. These details make your dish stand out and look appealing. For the full recipe, follow the steps given. Enjoy creating your gourmet scallops! To store leftover scallops, cool them first. Place them in an airtight container. Put them in the fridge. They will stay fresh for up to two days. When reheating, use low heat to keep them tender. A skillet works best. Add a splash of water or broth to help with moisture. This way, you won’t lose their great flavor. Yes, you can freeze scallops. However, fresh scallops work best. If they are cooked, cool them down first. Then, wrap them tightly in plastic wrap. After that, place them in a freezer bag or container. This step helps avoid freezer burn. When you want to use them, thaw them in the fridge overnight. Avoid thawing them in warm water, as this can change their texture. Scallops cook quickly. You need about 2-3 minutes per side. Heat your pan to medium-high. This helps create a nice golden crust. Overcooking makes them rubbery. Look for a firm texture. They should feel springy when done. Yes, you can use frozen scallops. But fresh ones are best. If using frozen, thaw them first. Place them in the fridge overnight or use cold water. After thawing, pat them dry. This helps get a good sear. Remember, frozen scallops may have more water, so be careful. Pair scallops with light sides. Think sautéed spinach or arugula. These add color and flavor. You could also try a citrus salad. A white wine like Sauvignon Blanc works great too. It complements the scallops nicely. You can find Gordon Ramsay's full pan-seared scallops recipe online. It includes all steps and tips for success. The Full Recipe will guide you to make delicious scallops at home. In this blog post, we covered everything you need for perfect pan-seared scallops. You learned about key ingredients, preparation steps, and cooking methods. I shared tips to avoid common mistakes and enhance flavor. We explored variations and creative plating ideas. Storing leftovers and freezing techniques were also discussed. Mastering scallops elevates your cooking skills and impresses guests. Enjoy experimenting with these methods and tips to create delicious meals!

Gordon Ramsay’s Pan-Seared Scallops

Indulge in the flavors of the sea with these Sizzling Citrus Scallops with Herb Butter! This quick and easy recipe showcases perfectly seared scallops infused with garlic and fresh lemon zest, making it a delightful treat for any occasion. Ready in just 20 minutes, it's perfect for a romantic dinner or a special gathering. Click through to explore the full recipe and impress your guests with this delicious seafood dish!
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Ingredients
  

12 large sea scallops, thoroughly patted dry

2 tablespoons high-quality olive oil

Salt and freshly ground black pepper, to taste

Zest of 1 lemon

Juice of 1 lemon

1 tablespoon unsalted butter

2 cloves garlic, finely minced

2 tablespoons fresh parsley, finely chopped

1 tablespoon fresh chives, finely chopped

Microgreens for garnish (optional)

Instructions
 

Begin by drying the scallops thoroughly with paper towels. This step is crucial to achieve a perfect sear. Once dry, generously season both sides of the scallops with salt and freshly ground black pepper.

    Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat. Wait until the oil starts shimmering and gently swirling in the pan, indicating it’s hot enough. Carefully add the scallops to the skillet, ensuring they are not overcrowded. You may need to work in batches if your skillet is not large enough.

      Sear the scallops for approximately 2-3 minutes without flipping them. This cooking method allows them to develop a rich golden crust. Once the desired color is achieved, use tongs or a spatula to gently flip the scallops over.

        To enhance flavor, add the unsalted butter and minced garlic to the skillet. Continue cooking for an additional 1-2 minutes. As the butter melts, use a spoon to baste the scallops with the garlic herb butter repeatedly, ensuring they are infused with flavor.

          When the scallops are almost done, drizzle the fresh lemon juice into the pan and add the lemon zest. Cook for another minute, or until the scallops feel firm yet springy to the touch, retaining a juicy center.

            Carefully remove the scallops from the skillet and arrange them neatly on a serving plate. Pour the remaining garlic herb butter from the skillet over the top of the scallops. For an eye-catching finish, garnish with the finely chopped parsley, chives, and a sprinkle of microgreens, if using.

              Prep Time: 10 min | Total Time: 20 min | Servings: 2

                Presentation Tips: For an elegant touch, serve the scallops on a bed of lightly sautéed spinach or arugula, adding a pop of color and additional flavor that complements the dish beautifully.