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

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

Sea scallops are often associated with fine dining, but you can easily bring that restaurant experience into your home with this Ruth’s Chris–Style Pan-Seared Scallops with Lemon Brown Butter recipe. These succulent scallops are perfectly seared and combined with a deliciously rich lemon brown butter sauce, making for a dish that’s both elegant and incredibly satisfying.

Why Make This Recipe

Why choose to make Ruth’s Chris–Style Pan-Seared Scallops with Lemon Brown Butter? First and foremost, the flavors are truly outstanding. The lightness of the scallops beautifully contrasts with the rich, nutty flavor of the brown butter and the zesty kick from fresh lemon juice. Additionally, this recipe requires minimal ingredients, making it quick and easy to prepare. Perfect for a weeknight meal or a special occasion, these scallops are sure to impress your guests and satisfy your own cravings for gourmet cuisine.

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

Creating this delightful dish involves a few simple steps that yield fantastic results. Follow along with the details below to serve up your own plate of delicious pan-seared scallops!

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
• 2 tablespoons lemon juice
• 1 tablespoon fresh parsley, chopped

Directions

1. Pat the scallops dry with paper towels and season with salt and pepper.
2. In a large skillet, heat olive oil over medium-high heat.
3. Add the scallops to the skillet and cook for about 2-3 minutes on each side until they are golden brown and opaque. Remove scallops and set aside.
4. In the same skillet, reduce heat and add unsalted butter. Allow to brown, swirling the pan until it turns a golden color, then add lemon juice.
5. Return scallops to the skillet, tossing gently to coat with the brown butter.
6. Serve hot, garnished with fresh parsley.

Pro Tips for Success with Ruth’s Chris–Style Pan-Seared Scallops

1. Choose the Right Scallops: Opt for dry-packed scallops if available, as they have better flavor and won’t release excess water while cooking, leading to a better sear.

2. Dry the Scallops: Make sure to pat the scallops dry thoroughly with paper towels. This step is crucial for achieving a nice golden crust.

3. Manage the Heat: Be careful not to overcrowd the skillet; cook in batches if necessary. This allows for proper browning.

4. Butter Timing: When adding the butter, keep a close eye on it to prevent burning. The goal is a rich, golden brown color.

5. Lemon Freshness: Always use fresh lemon juice for the best flavor. Bottled lemon juice doesn’t have the same bright taste.

6. Garnish Thoughtfully: Finish with a sprinkle of fresh parsley for color and an added layer of flavor.

Flavor Variations for Ruth’s Chris–Style Pan-Seared Scallops

1. Garlic Butter: Add minced garlic to the butter mixture just before it browns for an aromatic boost.

2. Herb Infusion: Experiment with adding fresh herbs like thyme or tarragon to the butter for an herbal flavor complementing the scallops.

3. Chili Flakes: For a spice kick, consider adding a pinch of red chili flakes into the butter mixture.

4. Honey Glaze: A teaspoon of honey added to the lemon juice can create a sweet and tangy glaze for the scallops.

5. Citrus Duo: Mix lemon juice with lime or orange juice for a citrus medley that brightens the dish even further.

Serving Suggestions for Ruth’s Chris–Style Pan-Seared Scallops

Ruth’s Chris–Style Pan-Seared Scallops can be served beautifully on their own or alongside other components to create a well-rounded meal. Try pairing them with:

• Creamy Risotto: A rich, creamy risotto makes an elegant side that will absorb the flavors of the brown butter sauce.

• Garlic Mashed Potatoes: Creamy mashed potatoes flavored with garlic provide a comforting accompaniment that matches well with scallops.

• Steamed Asparagus: Lightly steamed asparagus or other seasonal vegetables add color and a nutritious, crisp contrast to the dish.

• Mixed Greens Salad: A fresh salad drizzled with a light vinaigrette can serve as a refreshing starter that balances the rich scallops.

Storage and Freezing Instructions for Ruth’s Chris–Style Pan-Seared Scallops

To maintain the best flavor and texture, scallops are best enjoyed fresh, but if you have leftovers, follow these guidelines:

• Refrigeration: Store any cooked scallops in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to avoid overcooking.

• Freezing: If you have uncooked scallops, they can be frozen for up to 3 months. Wrap them tightly in plastic wrap and place them inside a freezer-safe bag. Cooked scallops do not freeze as well, as they may lose their texture, but if necessary, store in an airtight container for up to 2 months.

Nutrition Facts (Per Serving)

| Nutrient | Amount |
|——————-|————-|
| Calories | 250 |
| Protein | 20 g |
| Carbohydrates | 5 g |
| Fat | 18 g |
| Fiber | 0 g |
| Sodium | 400 mg |

FAQ About Ruth’s Chris–Style Pan-Seared Scallops

What are the best scallops to use for this recipe?

For the best results, opt for dry-packed large sea scallops. These scallops are more flavorful and less watery compared to wet-packed scallops, ensuring a perfect sear.

Can I use frozen scallops for this dish?

Yes, you can use frozen scallops, but be sure to thaw them in the refrigerator overnight before cooking. Pat them dry thoroughly to maintain the integrity of the sear.

Is it necessary to use lemon juice?

Lemon juice is a key component that brightens the flavors in this dish. However, if you want a different flavor, you can substitute it with a mild vinegar, such as white wine vinegar, but keep in mind that the flavor will vary.

How can I tell if scallops are cooked?

Scallops are cooked when they turn opaque and have a light golden color. They should be firm to the touch but still tender. Overcooking will cause them to become rubbery.

What wine pairs well with this dish?

A crisp, white wine such as Sauvignon Blanc or Chardonnay complements the buttery scallops beautifully. The acidity in the wine enhances the dish’s overall brightness.

Final Thoughts

Ruth’s Chris–Style Pan-Seared Scallops with Lemon Brown Butter is an impressive dish that feels luxurious without the need for culinary expertise. With straightforward steps and a few high-quality ingredients, you can create a restaurant-worthy meal in your own kitchen. Whether you’re having a cozy dinner for two or impressing guests, this recipe is sure to wow. Enjoy the delightful flavors and the satisfaction that comes from preparing this gourmet dish right at home!

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

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• Author: recipesforcook
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Diet: Gluten-Free

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Description

An elegant dish of perfectly seared sea scallops paired with a rich lemon brown butter sauce.

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Ingredients

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

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Instructions

1. Pat the scallops dry with paper towels and season with salt and pepper.
2. In a large skillet, heat olive oil over medium-high heat.
3. Add the scallops to the skillet and cook for about 2-3 minutes on each side until they are golden brown and opaque. Remove scallops and set aside.
4. In the same skillet, reduce heat and add unsalted butter. Allow to brown, swirling the pan until it turns a golden color, then add lemon juice.
5. Return scallops to the skillet, tossing gently to coat with the brown butter.
6. Serve hot, garnished with fresh parsley.

Notes

Choose dry-packed scallops for better flavor. Ensure scallops are dried thoroughly for a perfect sear.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Pan-Searing
• Cuisine: Seafood

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 0g
• Sodium: 400mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 0g
• Protein: 20g
• Cholesterol: 30mg