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Pan Seared Scallops with Celery Apple Salad

Hell’s Kitchen Pan Seared Scallops with Celery Apple Salad recipe by Gordon Ramsay. You’ll first want to get the pan extremely hot so you can get a good sear on both sides. The key is to have all your ingredients ready because once Scallops hit the pan it all moves very fast.

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Seared Scallop Appetizer

Don’t be frightened to cook this sweet, juicy seared scallop recipe in your kitchen. You’ll first want to get the pan extremely hot so you can get a good sear on both sides. The key is to have all your ingredients ready because once Scallops hit the pan, it all moves very fast.

My favorite pan to sear scallops is a Non-Stick Fry Pan from All-Clad, a Safe PFOA-free Non-Stick Fry Pan available at Amazon. Great for cooking at higher heat with oils to develop foods with full, rich flavor, color, and crisp texture. 

How to Make Gordon Ramsay Pan Seared Scallop

This guide will go through the steps of how to cook seared scallop appetizer. Now go gather your equipment and let’s start cooking.

Sear Scallops

See (Pan Seared Sea Scallops Recipe)

Making Apples Puree

Place all ingredients to a pan with a lid.  Keep Simmering apples until they are very soft, about 20 mins.  Take off lid and rescue liquid. Blend until smooth.

Make Tarragon Mayo

Combine all ingredients. Season to taste.

Make Candied Walnuts

Bring all ingredients to a boil in a saucepan. Allow for a syrup to form. Strain the walnuts from the liquid and bake at 325 for 10 minutes on a wire rack.

Pan Seared Scallops with Celery Apple Salad

4 from 6 votes
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes

How to cook a Hell’s Kitchen classic dish, Seared Scallop Appetizer.

Ingredients

  • 10 ea. Scallops, U-10 dry, cut in half

  • Olive Oil As Needed

  • Salt to taste

  • 12 oz. Apple Butter Puree

  • 8 oz. Tarragon Mayo

  • 4 oz. Candied Walnuts

  • 8 oz. Celery Apple Salad

  • For Apple Puree
  • 8 Apples, finely sliced on a mandolin

  • 3 C. Apple Juice

  • ½ C. Sugar

  • ½ C. Cider Vinegar

  • 1 tsp. Salt

  • For Tarragon Mayo
  • ½ C. Tarragon, finely chopped

  • 1 Tbsp. Cider Vinegar

  • 8 oz. Mayonnaise

  • Salt and Pepper to taste

  • Candied Walnuts
  • ½ C. Sugar

  • 1 ½ C. Walnuts

  • 1 C. Water

  • 1 tsp. Salt

  • 1 ea. Cinnamon Stick

Directions

  • Searing Scallops
  • See > Pan Seared Sea Scallops Recipe
  • Making Apples Puree
  • Add all ingredients to a pan with a lid. Simmer until apples are very soft, about 20 mins. Remove cover and rescue liquid. Blend until smooth.
  • Make Tarragon Mayo
  • Combine all ingredients, Season to taste.
  • Make Candied Walnuts
  • Bring all ingredients to a boil in saucepan. Allow for a syrup to form. Strain the walnuts from the liquid and bake at 325 for 10 minutes on a wire rack.

Recipe Video

Notes

  • Adapted from Gordon Ramsay Hell’s Kitchen

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