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Gordon Ramsay’s Seared Scallops with Fresh Garden Salad Recipe

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4.4 from 2 reviews

Gordon Ramsay’s scallop recipe features perfectly seared scallops served with a fresh, crisp salad made from snow peas, Boston lettuce, and radishes, all dressed with lemon juice, zest, and olive oil. This quick and elegant dish balances the sweetness of scallops with bright, crunchy vegetables and a zesty dressing, ideal for a light and sophisticated meal.

  • Total Time: 14 minutes
  • Yield: 2 servings

Ingredients

Salad

  • 1 cup snow peas or sugar snap peas
  • 1 head Boston lettuce
  • 4 radishes
  • Juice and zest of 1 lemon, divided
  • Sea salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil (for salad)

Scallops

  • 6-8 large scallops, cleaned
  • 2 tablespoons olive oil (for cooking scallops)
  • Sea salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the salad vegetables: Thinly slice the sugar snap peas. If using snow peas, remove the tough exterior pods and use only the internal peas. Thinly slice the radishes. If the Boston lettuce leaves are large, tear them in half for easier serving.
  2. Combine salad ingredients: In a bowl, mix the Boston lettuce with the sliced peas and radishes. Season with sea salt and freshly ground black pepper to taste.
  3. Add lemon and dressing: Grate the zest of half a lemon and squeeze its juice over the salad. Drizzle with 2 tablespoons of olive oil, or more to taste, and toss well to combine.
  4. Heat the pan: Place a large pan over high heat until very hot, ready for searing the scallops.
  5. Prepare the scallops: Place scallops on a cutting board and pat them dry thoroughly with paper towels. Season one side of each scallop generously with salt and pepper.
  6. Sear the scallops: Add 2 tablespoons of olive oil to the hot pan. Place the scallops seasoned side down carefully in the pan. Fry for 1 to 2 minutes until a golden crust forms. Season the second side with salt and pepper, flip the scallops, and fry for an additional 1 to 2 minutes until cooked through and golden on both sides.
  7. Finish scallops with lemon: Squeeze the juice of the remaining half lemon over the scallops in the pan and gently shake the pan to coat them in the lemon juice.
  8. Drain scallops: Remove scallops from the pan and place them on a plate lined with a paper towel to absorb excess oil.
  9. Serve: Divide the salad between two plates and arrange the scallops on top or around the salad. Garnish with remaining lemon zest and serve immediately to enjoy the scallops at their best.
  10. Storage tips: Any leftover scallops should be stored separately from the salad to prevent sogginess. Scallops are best eaten fresh as they do not reheat well. Extra salad can be kept refrigerated for up to two days.

Notes

  • Patting the scallops dry is crucial to achieve a good sear and caramelization.
  • Use fresh lemon juice and zest for the brightest flavor in the dressing and finishing the scallops.
  • Serve immediately after cooking scallops to enjoy the best texture and flavor.
  • Do not overcrowd the pan when searing scallops to allow even browning.
  • This dish is naturally gluten-free and suitable for a light, elegant meal.
  • Author: Daisy
  • Prep Time: 6 minutes
  • Cook Time: 8 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: British
  • Diet: Gluten Free

Find it online: https://dishiary.com/gordon-ramsays-seared-scallops-with-fresh-garden-salad-recipe/