Seared Scallops
Nothing says 'I made an effort' like perfectly seared scallops. Golden crust, sweet tender centre, done in 3 minutes per side. The trick is a screaming hot dry pan, dry scallops, and the confidence to leave them alone. Serve on pea purée or with crispy pancetta.
Ramsay's scallop masterclass. Intense, precise, and genuinely helpful.
Buy dry-packed (not water-injected) scallops. Wet scallops won't sear — they steam. Good fishmongers and frozen king scallops are both excellent.
Pat them BONE DRY with kitchen paper. Then leave them uncovered in the fridge for 30 minutes on kitchen paper. Moisture is the enemy of a sear.
Don't overcrowd the pan. Cook in batches if needed — each scallop needs space. Overcrowding drops the pan temperature and you get steamed rubber.
They need 90 seconds to 2 minutes per side. Resist the urge to flip early. When they release easily from the pan, they're ready to turn.
Remove scallops from packaging. Pat completely dry with kitchen paper
Remove the small side muscle (the tough tab on the side) if still attached. Season with salt only
PEA PURÉE (if serving): Boil 200g frozen peas 3 mins. Blend with a knob of butter, squeeze of lemon, salt, pepper
Get a heavy pan (cast iron or stainless) screaming hot. Add a thin film of high-smoke-point oil
Place scallops in the pan one at a time, leaving space. Don't touch them
After 90 seconds–2 minutes, check one: it should have a deep golden crust
Flip. Cook 90 seconds on the other side. Add a knob of butter and baste in the last 30 seconds
Serve immediately on warm plates: pea purée, scallops on top, drizzle of brown butter from the pan
Optional: crispy pancetta or chorizo crumbled alongside. Squeeze of lemon
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