How to Make Gordon Ramsay's Seared Scallops
To prepare seared scallops, you will need fresh scallops, preferably dry-packed, which means they have not been treated with preservatives. Here's a general guide on how to sear scallops:
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The scallops should first be dried with a paper towel. Moisture on the surface can prevent proper browning.
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Season the scallops with salt and pepper or any other desired seasonings. You can keep it simple or add flavors like garlic powder, paprika, or herbs depending on your preference.
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Heat a skillet or a non-stick frying pan over medium-high heat. Add a small amount of cooking oil with a high smoke point, such as vegetable oil or clarified butter (ghee).
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Once the oil is hot, carefully add the scallops to the pan, making sure they are not overcrowded. Give each scallop enough space to sear properly. If necessary, you can sear them in batches.
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Allow the scallops to cook undisturbed for about 2-3 minutes on one side until a golden crust forms. Avoid moving them around too much to ensure proper browning. The length of time to cook the scallops will depend on their size.
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Using tongs, gently flip the scallops to the other side and cook for an additional 2-3 minutes or until they are opaque and cooked through. Be mindful not to overcook them as they can become tough and chewy.
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Once cooked, remove the scallops from the pan and transfer them to a plate lined with paper towels to absorb any excess oil.
Seared scallops are versatile and can be served in various ways. They pair well with a variety of accompaniments such as risotto, pasta, vegetables, or a fresh salad. Lemon wedges or a drizzle of citrus-based sauce can add a refreshing touch to the dish. Enjoy your seared scallops while they are still warm for the best flavor and texture.
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