Seared Scallop Recipe
Plump sea scallops seared in a hot pan until golden brown and caramelized on the outside while remaining tender and barely opaque in the center. Typically seasoned with salt and pepper, cooked in olive oil and butter until a crusty exterior develops, then finished with a squeeze of lemon juice. Characteristic of Ramsay's style, the scallops achieve a perfect golden crust while maintaining a delicate, sweet interior.
Ingredients
- 2 lb. dry scallops, 10/20 ct. (about 20)
- 2 tsp. unsalted butter
- 2 tsp. Avocado Oil
- ¼ tsp. Kosher salt to taste
- ¼ tsp. Ground black pepper
Instructions
- Rinse scallops with cold water and thoroughly pat dry.
- Place the pan on the stovetop with high heat, then add the butter and avocado oil. Salt and pepper the scallops. Heat for 2 minutes (ensure the oil is hot); carefully add the scallops; they should not touch each other.
- Sear the scallops for 1 1/2 minutes on each side until brown. Ensure the scallops develop a 1/4-inch golden crust on both sides while being translucent in the center to avoid overcooking.
- Serve scallops immediately after cooking, or hold them in a pan for final assembly to the plate.
Video
Notes
Press dry the scallops thoroughly with paper towels before searing - excess moisture prevents proper caramelization and that sought-after golden crust.