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To make Gordon Ramsay’s pan-seared scallops, gather these key items: - 12 large sea scallops, patted dry - 2 tablespoons 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, minced - 2 tablespoons fresh parsley, chopped - 1 tablespoon fresh chives, chopped These ingredients help create a bright and fresh dish. The scallops shine with their natural flavor. If you want to add some flair, consider these garnishes: - Microgreens - Extra lemon zest - Edible flowers These garnishes can enhance the look and taste. They add a pop of color and a burst of flavor. Quality is key for this dish. Look for fresh, large sea scallops. They should smell like the ocean, not fishy. Use good olive oil for cooking. Fresh herbs are best and will give more flavor than dried ones. Fresh lemons will add brightness. Always choose high-quality butter for a rich taste. 1. First, pat the scallops dry. Use paper towels to remove all moisture. 2. Season both sides with salt and black pepper. This adds flavor to your scallops. 3. Zest one lemon and set the zest aside. Squeeze the juice from the lemon into a bowl. 4. Chop fresh parsley and chives. These herbs will delight your taste buds. 1. In a large skillet, heat two tablespoons of olive oil over medium-high heat. 2. Wait until the oil shimmers. This means it’s hot enough. 3. Carefully add the scallops to the pan. Do not overcrowd them; they need space. 4. Sear the scallops for 2-3 minutes without moving them. Look for a golden brown color. 5. Gently flip them over using tongs or a spatula. 6. Add one tablespoon of butter and two cloves of minced garlic to the pan. 7. Cook for 1-2 more minutes. Baste the scallops with melted butter for extra flavor. 8. Drizzle in the lemon juice and sprinkle the zest over the scallops. 9. Cook for another minute. The scallops should feel firm yet juicy. 10. Remove the scallops from the skillet and place them on a serving plate. 1. Drizzle the garlic herb butter from the pan over the scallops. 2. Garnish with chopped parsley, chives, and microgreens if you like. 3. Serve these scallops hot, alongside your favorite sides. For the complete cooking process, check the Full Recipe. Enjoy your meal! To get a great sear, start with dry scallops. Moisture prevents browning. Use a hot skillet. Olive oil should shimmer but not smoke. Place scallops gently in the pan. Don’t move them for the first few minutes. This helps form a crust. Flip them only when golden brown. One common mistake is overcrowding the pan. This lowers the temperature and leads to steaming. Always cook in batches if needed. Another mistake is not letting the scallops rest. If they sit in the pan too long, they will overcook. Always remove them once they feel firm but still juicy. For a fresh touch, pair your scallops with lemon or lime. A light salad or roasted vegetables work well too. For drinks, white wine or a crisp sparkling water enhances the meal. If you want something richer, add a creamy risotto on the side. Check out the Full Recipe for more ideas! {{image_2}} To make your scallops pop, try adding different flavors. A splash of white wine boosts the dish. You can also add a pinch of red pepper flakes for heat. If you love sweet notes, drizzle some honey or balsamic glaze over the scallops before serving. Fresh herbs like basil or tarragon can also add a lovely twist. If you can’t find sea scallops, use bay scallops. They are smaller but still tasty. For a twist, swap olive oil for avocado oil. This adds a different flavor and is great for high heat. You can replace garlic with shallots for a milder taste. If you want a dairy-free option, use plant-based butter instead of regular butter. If you want to change how you cook your scallops, try grilling them. This gives a nice smoky flavor. Broiling is another option that cooks them quickly while keeping them juicy. You can also try sous-vide cooking for perfect textures. Just seal your scallops in a bag and cook them in water at a low temperature for a set time. Each method brings out unique flavors, so feel free to experiment. Explore the Full Recipe for more tips and ideas! To store leftover scallops, let them cool to room temperature. Place them in an airtight container. Make sure to cover them tightly. Store the container in the fridge. Leftovers can last for up to two days. When reheating scallops, use a skillet for the best results. Heat the skillet over low heat. Add a little butter or oil to prevent sticking. Place the scallops in the pan. Heat them gently for about 2-3 minutes. Avoid cooking them too long, or they will become tough. Freezing scallops is not ideal, but you can do it. First, cool them completely. Wrap each scallop in plastic wrap. Then place them in a freezer bag. Remove as much air as possible. Label the bag with the date. They can last up to three months in the freezer. When ready to use, thaw them in the fridge overnight. For the best taste, try to use them fresh. For the full recipe on Gordon Ramsay’s scallops, check the detailed guide. You should sear scallops for about 2-3 minutes per side. This timing gives them a nice golden crust. If you move them too soon, they won't sear well. A good sear is key to great flavor. Yes, you can use frozen scallops, but make sure to thaw them first. Thaw them overnight in the fridge for the best results. Pat them dry before cooking. This will help achieve a nice sear. Pan-seared scallops pair well with many sides. Consider serving them with: - Creamy risotto - Garlic mashed potatoes - Fresh green salad - Grilled asparagus - Lemon butter pasta These sides complement the scallops nicely. Gordon Ramsay starts with large sea scallops. He pats them dry and seasons with salt and pepper. He uses olive oil to heat in a skillet. When the oil is shimmering, he adds the scallops without crowding them. He lets them sear for 2-3 minutes. After flipping, he adds butter and garlic, basting the scallops. Finally, he drizzles lemon juice and zest before serving. For the full recipe, check out the Sizzling Citrus Scallops with Herb Butter. This post covered the key steps to cook great scallops. We explored essential ingredients, step-by-step instructions, and helpful tips. You learned how to avoid common mistakes and what sides pair best. Don't forget to try flavor swaps and different cooking methods for variety. Storing and reheating leftovers can keep your meal fresh. Cooking scallops can be simple and fun. With practice, you’ll serve perfect scallops every time. Enjoy your delicious dish!

Gordon Ramsay’s Pan-Seared Scallops

Indulge in the delightful flavors of Sizzling Citrus Scallops with Herb Butter! This simple yet elegant recipe features perfectly seared scallops infused with garlic, fresh herbs, and a vibrant lemon zest. Ready in just 20 minutes, it's perfect for impressing your guests or enjoying a special dinner. Click through for the full recipe and tips to master this delicious dish that will elevate your seafood cooking game!
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Ingredients
  

12 large sea scallops, patted dry

2 tablespoons 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, minced

2 tablespoons fresh parsley, chopped

1 tablespoon fresh chives, chopped

Microgreens for garnish (optional)

Instructions
 

Begin by patting the scallops dry with paper towels to ensure a good sear and season both sides with salt and pepper.

    Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the scallops to the pan, making sure not to overcrowd them.

      Sear the scallops for about 2-3 minutes without moving them, until they are golden brown on one side. Flip them over gently using tongs or a spatula.

        Add the butter and minced garlic to the skillet and continue cooking for an additional 1-2 minutes. Use a spoon to continuously baste the scallops with the melted herb butter for extra flavor.

          As the scallops finish cooking, drizzle in the lemon juice and sprinkle the lemon zest over them. Cook for another minute until the scallops are firm to the touch but still juicy in the center.

            Remove the scallops from the skillet and place them on a serving plate. Drizzle the garlic herb butter from the pan over the scallops, then garnish with the chopped parsley, chives, and microgreens if desired.

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