Ruth’s Chris–Style Pan-Seared Scallops with Lemon Brown Butter

Ruth’s Chris–Style Pan-Seared Scallops with Lemon Brown Butter

Few dishes capture steakhouse elegance quite like perfectly seared scallops, and this Ruth’s Chris–inspired version delivers restaurant-level results with remarkable simplicity. Golden-crusted on the outside and tender inside, these scallops are finished with a silky lemon brown butter that enhances their natural sweetness.

The key to exceptional scallops is restraint. High heat, a dry surface, and minimal movement allow a deep, caramelized crust to form while keeping the center delicate and buttery. Using dry-packed scallops ensures the best sear and the purest flavor.

The lemon brown butter is where the magic happens. Nutty, lightly toasted butter meets bright lemon juice and zest, creating a sauce that is rich yet balanced. It complements the scallops without overpowering them, letting the seafood remain the star.

This dish is ideal for an elegant dinner at home, whether paired with creamy mashed potatoes, asparagus, or a simple salad. Quick to prepare and impressive to serve, it proves that luxury cooking does not need to be complicated.

Servings: 2–3
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes

Ingredients

• 1 lb large sea scallops, dry-packed preferred
• Salt and freshly cracked black pepper, to taste
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon fresh parsley, finely chopped

Instructions

1. Pat the scallops completely dry with paper towels. Season both sides generously with salt and black pepper.
2. Heat a heavy skillet, preferably cast iron, over medium-high heat until very hot.
3. Add the olive oil and swirl to coat the pan.
4. Place the scallops flat-side down in the pan, leaving space between each one. Do not move them.
5. Sear for 2–3 minutes until a deep golden crust forms.
6. Flip the scallops and cook for another 1–2 minutes, just until opaque in the center.
7. Remove the scallops from the pan and set aside.
8. Reduce heat to medium. Add the butter to the skillet and allow it to melt and foam.
9. Continue cooking until the butter turns lightly golden and smells nutty.
10. Stir in the lemon juice and lemon zest.
11. Return the scallops to the pan briefly and spoon the lemon brown butter over them.
12. Remove from heat, sprinkle with fresh parsley, and serve immediately.

Variations

• Add a clove of smashed garlic to the butter for extra aroma.
• Finish with a splash of white wine before adding the butter for depth.
• Substitute lime for lemon for a different citrus profile.
• Serve over risotto or creamy polenta for a more substantial dish.

Tips

• Always use dry-packed scallops for the best sear.
• Make sure the pan is very hot before adding the scallops.
• Do not overcrowd the pan; cook in batches if necessary.
• Serve immediately for the best texture and flavor.