British
Gordon Ramsay Pan-Seared Scallops with Crunchy Apple Salad
Plump scallops fried to a golden caramelized crust and finished with lemon, served with a fresh crunchy apple and celery salad. A restaurant-style starter Ramsay made famous.
20 min
Total time
4
Servings
15 min
Prep
5 min
Cook
intermediatedinnerhigh-proteingluten-freedairy-free
Ingredients
4 servings
- 12 king scallops, cleaned, roe removed if preferred
- 30 ml olive oil
- 1 lemon, halved
- 2 Granny Smith apples, cored and julienned
- 2 celery sticks, thinly sliced on the diagonal
- 4 radishes, thinly sliced
- 30 ml extra virgin olive oil, for the salad
- small handful fresh chervil or parsley, leaves picked
- to taste sea salt
- to taste black pepper, freshly ground
Make it your way
Instructions
- Step 1.Pat the scallops thoroughly dry with kitchen paper. Season one side only with salt and pepper.
- Step 2.Heat the olive oil in a heavy frying pan until very hot and just smoking.
- Step 3.Imagining the pan as a clock face, lay the scallops in one by one in clockwise order, seasoned-side down, so you remember which went in first.
- Step 4.Fry without moving for 1 to 2 minutes until a deep golden crust forms on the underside.
- Step 5.Season the tops, then flip each scallop in the same clockwise order you placed them and cook the second side for about 1 minute.
- Step 6.Squeeze the lemon juice over the scallops and give the pan a shake to glaze them, then remove immediately so they stay just cooked through and tender.
- Step 7.For the salad, toss the julienned apple, celery and radishes with the extra virgin olive oil and a squeeze of lemon, then season lightly.
- Step 8.Pile the crunchy salad onto plates, arrange 3 scallops per portion alongside, scatter with chervil and serve at once.
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