Gordon Ramsay Pan Seared Scallops
Fresh Gordon Ramsay pan seared scallops in a hot pan with olive oil and butter until golden brown and caramelized on the outside while remaining tender and slightly translucent in the center. Seasoned simply with salt and pepper, finished with a squeeze of lemon juice, and typically served with a light sauce or puree.
Ingredients
- 10 each Scallops, U-10 dry, cut in half
- As Needed Olive Oil
- To Taste (TT) Salt
- 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 cups Apple Juice
- ½ cup Sugar
- ½ cup Cider Vinegar
- 1 tsp Salt
For Tarragon Mayo
- ½ cup Tarragon, finely chopped
- 1 Tbsp Cider Vinegar
- 8 oz Mayonnaise
- Salt and Pepper To Taste
Candied Walnuts
- ½ cup Sugar
- 1 ½ cups Walnuts
- 1 cup Water
- 1 tsp Salt
- 1 Cinnamon Stick
Instructions
Scallops
- Heat olive oil in a large sauté pan over medium-high heat.
- Season scallops with salt and place them in the pan.
- Cook until blonde on the first side, approximately 2-3 minutes.
- Flip the scallops and cook for 30 seconds on the other side.
- Remove from the pan and place on a plate or sheet tray lined with a paper towel to absorb excess oil.
Apples Puree
- Add all ingredients to a pan with a lid.
- Simmer until apples are very soft, about 20 minutes.
- Remove the lid and reduce the liquid.
- Blend until smooth.
Tarragon Mayo
- Combine all ingredients.
- Season to taste with salt and pepper.
Candied Walnuts
- Bring all ingredients to a boil in a saucepan.
- Allow a syrup to form.
- Strain the walnuts from the liquid.
- Bake at 325°F for 10 minutes on a wire rack.
Video
Notes
Pat the scallops completely dry with paper towels before searing to achieve a golden-brown crust.