Gordon Ramsay Scallops Recipe

Cooking Gordon Ramsay scallops perfectly can feel a bit intimidating. But trust me, it’s worth the effort!

You’ll want to start with fresh scallops, pat them dry, and make sure your pan is smoking hot before you add any oil.

One trick I’ve found is to use a combination of butter and olive oil for that perfect sear without burning.

The beauty of Gordon Ramsay’s scallop recipe lies in the simplicity and elegance of the dish.

For an extra burst of flavor, deglaze the pan with a splash of white wine and finish with a squeeze of lemon juice.

How to Make Gordon Ramsay Scallops Recipe

Ingredients

• 1 lb Scallops
• 3 tbsp Butter
• 2 cloves Garlic (minced)
• 1/2 cup White Wine or Broth
• 1 Lemon (juiced)
• Salt and Pepper (to taste)
• 2 tbsp Olive Oil

Step-by-Step Instructions

Step 1:

Pat the scallops dry with paper towels.

Season both sides with salt and pepper.

Step 2:

Heat 2 tablespoons of olive oil in a skillet over high heat.

When the oil is shimmering, add the scallops.

Step 3:

Sear the scallops for about 1-2 minutes per side until a golden crust forms.

Remove the scallops from the skillet and set aside.

Step 4:

Reduce the heat to medium and melt 2 tablespoons of butter in the skillet.

Add the minced garlic and cook for about 1 minute until fragrant.

Step 5:

Pour in the white wine or broth and bring to a boil.

Cook for about 2 minutes or until the liquid has reduced by half.

Step 6:

Stir in the remaining 1 tablespoon of butter and the lemon juice.

Return the scallops to the skillet, coating them in the sauce.

Tips and Tricks for Making This Recipe

Getting a Perfect Sear

Make sure your skillet is hot enough before you add the scallops.

A well-heated skillet is key to getting that beautiful golden crust.

Don’t Overcrowd the Pan

Cook the scallops in batches if necessary.

Overcrowding can reduce the heat and cause steaming instead of searing.

Use Fresh Scallops

Fresh scallops will yield the best results.

If you use frozen, make sure to thaw them completely and pat them dry.

Lemon Juice Adds Zest

Adding lemon juice at the end brightens up the dish and balances the butter.

Adjust the amount of lemon juice to suit your preference.

Quick Cooking

Scallops cook very quickly, so keep an eye on them.

Overcooking can make them tough and rubbery.

What to Serve with Gordon Ramsay Scallops Recipe

Creamy Risotto

A creamy risotto pairs perfectly with scallops.

The richness of the risotto complements the delicate flavor of the scallops.

You can even add a touch of lemon zest for extra brightness.

Asparagus

Roasted asparagus is a classic choice.

The slight crunch contrasts nicely with the tender scallops.

Drizzle with a bit of lemon juice for added zest.

Buttered Baby Potatoes

Buttered baby potatoes are a delightful side dish.

They are simple, yet tasty, and don’t overpower the scallops.

Throw in some fresh dill or parsley for a touch of freshness.

Mango Salsa

For a unique twist, try serving scallops with mango salsa!

The sweet and tangy flavors enhance the scallops beautifully.

It’s a refreshing and unexpected combination.

Cauliflower Purée

A creamy cauliflower purée is a fantastic alternative to mashed potatoes.

It’s smooth and pairs well with the scallops.

A hint of garlic can elevate the earthy flavors.

Grilled Peach Salad

Grilled peach salad is a surprising and delightful side dish.

The sweetness of the peaches and the bitterness of the greens balance the scallops.

Top with goat cheese for added creaminess.

Variations and Substitutions

Different Types of Wine

You can use different types of wine to deglaze the pan.

White wine works well, but a splash of dry vermouth or even a fruity rosé can be fun alternatives.

Each brings its own unique flavor profile to the dish.

Butter Substitutes

If you want a dairy-free dish, substitute butter with vegan margarine.

Olive oil also works perfectly for a lighter option.

Both alternatives still deliver rich and delicious results in the searing process.

Herb Alternatives

Fresh herbs elevate the dish.

Instead of parsley, consider using fresh basil, cilantro, or dill.

These herbs add a different yet delightful flavor.

Citrus Twists

Lemon juice adds brightness, but you can also try lime or orange juice for a twist.

Each citrus changes the flavor slightly, offering a unique experience.

How to Store Leftover Scallops

Storing leftover scallops properly ensures they stay fresh and safe to eat.

To begin, let the scallops cool completely before storing.

Use an airtight container to keep the scallops from absorbing any other odors in the fridge.

Refrigerate

Place the cooled scallops in the airtight container.

Refrigerate within two hours of cooking to prevent bacteria growth.

Freezing

For longer storage, you can freeze the scallops.

Lay the cooled scallops on a baking sheet lined with parchment paper and freeze for an hour.

Once frozen, transfer them to a freezer-safe bag or container.

Labeling

Always label the container with the date.

Consume refrigerated scallops within 2-3 days.

Frozen scallops should be used within 2 months for best quality.

Common Mistakes to Avoid

Overcrowding the Pan

You might think it’s efficient to cook all your scallops at once, but overcrowding the pan is a big no-no.

When scallops are too close together, they release water and steam rather than sear.

This prevents that beautiful golden-brown crust Gordon Ramsay is known for.

Using the Wrong Amount of Heat

Cooking scallops might seem straightforward, but getting the heat just right can be tricky.

Too high and you risk burning the scallops, leaving them raw inside.

Too low and they won’t develop that caramelized surface you’re after.

Not Drying the Scallops Properly

If you skip the step of patting your scallops dry, you’re setting yourself up for failure.

Moisture on the scallops will cause them to steam instead of searing.

Be sure to use paper towels to remove as much moisture as possible before they hit the pan.