Gordon Ramsay’s Lemon Pepper Scallops with Sugar Snap Pea Salad Recipe

If you’re craving something remarkably fresh and elegant yet totally doable at home, you have to try Gordon Ramsay’s Lemon-Glazed Scallops with Snap Pea Salad. This dish strikes all the right chords—tender scallops with that signature golden sear glazed in lemon, tossed atop a snappy, peppery salad. It’s quick, beautifully balanced, and guaranteed to impress whether it’s weeknight or date night.

Ingredients You’ll Need

Just a handful of simple, thoughtfully chosen ingredients is all it takes to create Gordon Ramsay’s Lemon-Glazed Scallops with Snap Pea Salad. Each one brings something special: freshness, texture, or that essential zesty pop that lifts this dish beyond the ordinary.

• Sugar snap peas or snow peas (1 cup): These bring a crisp, subtly sweet crunch. If using snow peas, remember to scoop out the tender peas inside for a delicate bite.
• Boston lettuce (1 head): Butter-soft, sweet, and sturdy enough to hold your salad together while soaking up the lemony dressing.
• Radishes (4): Thinly sliced, they offer peppery punch and striking color contrast.
• Lemon (juice and zest of 1, divided): Provides the bright, tangy backbone for both glaze and salad, enhancing flavors and keeping everything lively.
• Sea salt & freshly ground black pepper: The basics—but absolutely necessary to let all the other flavors shine.
• Olive oil (4 tablespoons, or more as needed): Use extra-virgin for a silky, rich finish in both frying and dressing.
• Large scallops (6-8, cleaned): The star of the show! Seek out dry, plump scallops for that perfect caramelized exterior.

Variations

This dish is incredibly adaptable—even Gordon Ramsay encourages putting your own spin on it! Here are a few easy ways to swap ingredients or tailor Gordon Ramsay’s Lemon-Glazed Scallops with Snap Pea Salad to your taste or dietary needs.

• Use Mixed Greens: If you can’t find Boston lettuce, baby spinach or arugula adds a lovely earthiness and a peppery bite.
• Try a Different Citrus: Swap lemon for orange or grapefruit for a sweeter or more floral glaze and salad dressing.
• Add Herbs: Toss in chopped fresh mint, basil, or tarragon for a burst of unexpected fresh flavor.
• Grilled Scallops: Fire up the grill for a smokier take while still getting that caramelized edge.
• Vegetarian Swap: Substitute the scallops for thick slices of seared halloumi cheese or even grilled mushrooms if you want a meatless version.

How to Make Gordon Ramsay’s Lemon-Glazed Scallops with Snap Pea Salad

Step 1: Prep the Snap Pea Salad

Start by prepping your salad ingredients. Thinly slice the sugar snap peas on the bias for beautiful green slivers, or if you’re using snow peas, open the pods and scoop out the delicate peas inside. Slice the radishes paper-thin for the brightest pop and best crunch. Tear any large Boston lettuce leaves for bite-sized pieces. Toss everything in a mixing bowl—it’s about building layers of crunch and color.

Step 2: Dress and Toss the Salad

Add the zest of half a lemon and its juice over the vegetable mixture, followed by a generous shower of salt and pepper. Drizzle with about 2 tablespoons of olive oil (don’t be shy—this is what makes everything shine). Gently toss to combine and taste for seasoning. Let it rest while you sear the scallops; the flavors will meld and mellow beautifully.

Step 3: Sear the Scallops to Perfection

Pat the scallops dry thoroughly—that’s the secret to a perfect golden crust! Season one side generously with sea salt and black pepper. Pull out your largest skillet and heat it over high until nearly smoking hot. Add 2 tablespoons of olive oil, then gently add scallops, seasoned side down, giving them space to sear. Let them cook undisturbed for 1–2 minutes until deeply golden, then season the top side and flip. Sear the second side for another 1–2 minutes.

Step 4: Finish with Lemon Glaze

As soon as you flip the scallops, squeeze over the juice of the remaining half lemon. Give the pan a little shimmy so the lemon sizzles and glazes them in zesty steam. Once scallops are opaque and caramelized, transfer them to a plate lined with a paper towel. This keeps their edges irresistibly crisp.

Step 5: Plate and Serve

Divide the snap pea salad between two plates, then artfully arrange the warm lemon-glazed scallops on top or around the greens. Finish with another sprinkle of lemon zest for extra color and brightness, then serve immediately while the scallops are perfectly juicy and the salad is cool and crisp. Your Gordon Ramsay’s Lemon-Glazed Scallops with Snap Pea Salad is ready for the spotlight!

How to Serve Gordon Ramsay’s Lemon-Glazed Scallops with Snap Pea Salad

Garnishes

A final flurry of fresh lemon zest does wonders for both color and aroma. If you have a few sprigs of fresh herbs—think chives or tarragon—they bring subtle elegance sprinkled on top. For a little contrast, a few microgreens or edible flowers add gorgeous, restaurant-style flair to Gordon Ramsay’s Lemon-Glazed Scallops with Snap Pea Salad.

Side Dishes

This salad-and-scallops combination is stellar on its own, but you can round out the meal with a slice of crusty, grilled sourdough to soak up the lemony juices. For a more substantial dinner, a light risotto, buttery potatoes, or a simple herbed couscous pairs beautifully without competing with the flavors of the dish.

Creative Ways to Present

Try arranging your scallops in a star pattern atop the salad, or use a ring mold for the lettuce and snap pea mixture, placing the scallops on top for an ultra-chic effect. Serving in chilled wide bowls highlights the colors and keeps everything crisp—just like they do in a fine-dining restaurant for Gordon Ramsay’s Lemon-Glazed Scallops with Snap Pea Salad.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store the scallops and salad separately in airtight containers. This prevents the salad from getting soggy and keeps those scallops as fresh as possible. The salad is best enjoyed within a day or two, while scallops are best eaten the same day they’re cooked.

Freezing

Freezing isn’t recommended for Gordon Ramsay’s Lemon-Glazed Scallops with Snap Pea Salad. The texture of scallops changes significantly after freezing and thawing, and the salad will lose its vibrant crunch. For the best experience, enjoy everything fresh.

Reheating

If you must reheat the scallops, gently warm them in a hot skillet for 30 to 60 seconds per side—just until warmed through. Avoid the microwave, as it will turn tender scallops rubbery! Enjoy the salad fresh and crisp, straight from the fridge.

FAQs

Final Thoughts

If you’re looking to bring a splash of restaurant magic to your kitchen, Gordon Ramsay’s Lemon-Glazed Scallops with Snap Pea Salad is the perfect dish to try. Give it a go—I have a feeling it could be your new favorite for special occasions or just whenever you want to treat yourself. Happy cooking!

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