Ruth’s Chris Seared Scallops with Lemon Brown Butter

Instructions:

1. Pat the scallops completely dry with paper towels to remove excess moisture. This step is essential for achieving a proper golden crust.
2. Season both sides of the scallops lightly with salt and freshly ground black pepper.
3. Heat olive oil in a heavy skillet over high heat until shimmering.
4. Place the scallops in the skillet in a single layer, making sure they are not crowded.
5. Sear the scallops for 2–3 minutes on the first side without moving them, allowing a deep golden crust to form.
6. Flip and cook the second side for another 2–3 minutes until the scallops are just opaque in the center. Remove and set aside.
7. Reduce the heat to medium and add the butter to the same skillet.
8. Allow the butter to melt and cook until it turns lightly browned and develops a nutty aroma.
9. Stir in the minced garlic for about 10–15 seconds, then add the lemon juice and lemon zest.
10. Return the scallops to the pan and spoon the lemon brown butter over them for about 30 seconds.
11. Remove from heat, garnish with chopped parsley or chives, and serve immediately.

Variations

• Garlic Herb Butter: Add thyme or rosemary to the butter for a more aromatic sauce.
• Wine Butter Sauce: Deglaze the pan with a splash of white wine before adding the butter.
• Creamy Lemon Sauce: Stir in a small splash of heavy cream to create a richer sauce.
• Spicy Citrus: Add a pinch of red pepper flakes for gentle heat.

Tips

• Use dry-packed scallops instead of wet-packed for better searing and flavor.
• Ensure the skillet is very hot before adding the scallops to create a proper crust.
• Avoid overcrowding the pan, which can cause the scallops to steam instead of sear.
• Do not move the scallops while they are searing; this allows the crust to develop properly.
• Serve immediately for the best texture and flavor.