Pan-Seared Scallops: Ramsay's Way

According to Gordon Ramsay, the best way to pan-sear scallops is to ensure they are completely dry before cooking. He also recommends using a very hot pan, preferably cast iron, and a high-smoke-point oil such as grapeseed, canola, or light olive oil. When it comes to seasoning, simply use salt and pepper, and sear the scallops for about 2 minutes on each side until they are golden brown and crusty. Be careful not to overcook them, as they will become rubbery.

Choosing the right scallops

When choosing scallops for pan-searing, there are a few things to keep in mind to ensure you get the best results. Firstly, always opt for dry scallops over wet scallops. Wet scallops have been soaked in a preservative phosphate solution, causing them to absorb more water, which can affect their texture and browning ability. They may also have an off-putting flavour and are usually not as fresh. On the other hand, dry scallops have not been treated with any chemical additives or solutions, resulting in a purer flavour and better browning capabilities.

When buying scallops, look for those that are free of chemical additives. You can typically find scallops labelled as either wet or dry at grocery stores. If possible, buy diver scallops, which are harvested by hand, a more sustainable method than commercial harvesting.

In terms of scallop types, sea scallops and bay scallops are the two most common varieties. Sea scallops, caught in deep seawater, are larger (U/15-30) and have a firmer texture, making them ideal for pan-searing. Bay scallops, caught in shallow bay water, are smaller (U/50-100) and more delicate, cooking very quickly and therefore not suitable for searing.

When it comes to fresh versus frozen scallops, frozen scallops can actually be a better option. Unless you live by the coast, "fresh" scallops are often previously frozen for transit. Frozen scallops are typically frozen soon after being caught, giving you more control over the final product as you can thaw them immediately before use. Frozen scallops can also be more affordable.

When preparing scallops for pan-searing, it is crucial to pat them dry thoroughly with paper towels. Moisture is the enemy of a good sear, so the drier the scallops, the better. Additionally, check each scallop for its side muscle, a small, rectangular tag with fibres running in the opposite direction of the scallop's fibres. Remove this muscle, as it is chewy and not pleasant to eat.

Preparing the scallops

Before cooking, rinse the scallops with cold water and thoroughly pat them dry with kitchen paper. Make sure they are completely dry, as this will help achieve a good sear. Season the scallops with salt and pepper on one side. You can also add other seasonings of your choice, such as herbs or spices, at this stage if you want to enhance the flavour.

Heat a large non-stick frying pan, preferably cast iron or stainless steel, over high heat until it is smoking hot. Add a tablespoon of oil with a high smoke point, such as grapeseed, canola, or light olive oil. Place the scallops, one by one, seasoned side down, into the pan, ensuring they do not touch each other and are given enough space to develop a crust.

Pan and oil selection

When preparing to pan-sear scallops, the type of pan and oil you use are critical to achieving the best results.

Pan Selection

Choose a heavy-bottomed stainless steel or cast-iron skillet. These materials are ideal because they retain heat well and distribute it evenly, ensuring a consistent sear on your scallops. A pan with a thick base will also prevent scorching and help to regulate the temperature, reducing the risk of overcooking your scallops.

Ramsay himself favours a cast-iron pan for searing scallops. Cast iron is a great choice because, in addition to its heat retention and distribution properties, it is incredibly durable and can last a lifetime if properly seasoned and maintained.

Oil Selection

When selecting an oil for searing scallops, it is essential to choose one with a high smoke point. Oils with high smoke points can withstand high temperatures without burning, which is necessary for achieving a proper sear. Good options include grapeseed oil, canola oil, or light olive oil.

Ramsay uses olive oil for frying his scallops, but it is important to note that not all olive oils are created equal. Extra virgin olive oil, for example, has a lower smoke point than light olive oil and is, therefore, less suitable for searing at high temperatures.

In summary, when preparing to pan-sear scallops, opt for a heavy-bottomed stainless steel or cast-iron skillet, and choose an oil with a high smoke point, such as grapeseed, canola, or light olive oil.

Cooking the scallops

Firstly, ensure your scallops are dry. This is crucial to achieving a good sear. If you are using "wet" scallops, soak them in a solution of cold water, lemon juice, and salt for 30 minutes, then pat them dry with a towel. If you are using "dry" scallops, simply pat them dry with a paper towel.

Next, heat your pan over high heat. Gordon Ramsay recommends using a cast-iron pan. Once your pan is hot, add a tablespoon of olive oil—or another oil with a high smoke point, such as grapeseed or canola oil—and swirl to coat the pan. You can also use butter for added flavour.

Now it's time to season your scallops. Sprinkle salt and pepper generously over the scallops, making sure to season both sides.

Carefully place the scallops into the hot pan, ensuring they are not touching each other. Sear the scallops for 1-2 minutes on each side, until a golden crust forms. Do not overcook the scallops, as they will become rubbery.

Once the scallops are cooked to your liking, remove them from the pan and set them aside on a plate lined with kitchen paper. This will stop the cooking process and absorb any excess oil.

Finally, serve your scallops immediately. They can be served as-is or with a pan sauce. To make a simple pan sauce, deglaze the pan with some wine, scraping up the browned bits from the bottom. Simmer to reduce the sauce, then whisk in butter a little at a time until the sauce reaches your desired consistency. Drizzle the sauce over the scallops and sprinkle with fresh herbs, such as parsley or thyme.

Serving suggestions

When serving pan-seared scallops, it is important to serve them immediately. This is because scallops cook very quickly and will continue to cook even after being removed from the pan.

Scallops are often considered a ""restaurant-only" dish because they are expensive and easy to overcook. However, they can be a quick weeknight treat if cooked properly.

As a serving suggestion, Gordon Ramsay recommends serving pan-seared scallops with a pan sauce. To make the sauce, deglaze the pan with wine, scraping up the browned bits from the bottom. Simmer to reduce the sauce, then whisk in butter a tablespoon at a time until the sauce coats the back of a spoon. Drizzle the sauce over the scallops and sprinkle with fresh chopped parsley.

Another serving suggestion is to pair the scallops with a salad. For example, Gordon Ramsay's recipe for pan-fried scallops with crunchy apple salad includes a salad made with a sharp apple, such as a Granny Smith, lamb's lettuce, lemon zest, and juice, seasoned with salt and pepper, and drizzled with olive oil. The scallops are then arranged around the salad on the plate and garnished with lemon zest.

Additionally, scallops can be served with sides such as Caramelized Onion Orzo and Spinach, Tomato, and Bacon Sauté for a healthy and delicious dinner.

Frequently asked questions