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

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.