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

Pan-Seared Scallops with Lemon Brown Butter

Pan-seared scallops with lemon brown butter is a luxurious dish that brings a taste of fine dining straight to your kitchen. The beautiful golden crust of the scallops paired with the rich, buttery sauce and fresh citrus elevates this dish to a whole new level. Perfectly cooked scallops are a true delicacy that anyone can master, and this recipe simplifies it to ensure great results every time.

Why Make This Recipe

If you’re looking to impress guests or simply want to treat yourself to a special meal, this Ruth’s Chris-style pan-seared scallops recipe is a great choice. Not only is this dish quick to prepare, taking less than 30 minutes from start to finish, but it’s also an excellent option for those who appreciate seafood. The combination of textures and flavors makes every bite memorable, and scallops are a lean source of protein packed with nutrients. Plus, this dish is incredibly versatile. It pairs well with various side dishes, making it adaptable for any occasion.

How to Make Pan-Seared Scallops with Lemon Brown Butter

Cooking scallops may seem intimidating, but this method is straightforward and guarantees excellent results. Follow these steps for a delightful dining experience that will transport your taste buds to a gourmet restaurant.

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
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)

Directions

1. Prepare the Scallops: Pat the scallops dry with paper towels. It is important to remove excess moisture to achieve a nice sear. Season both sides with salt and pepper.

2. Heat the Skillet: In a skillet, heat the olive oil over medium-high heat until it’s hot but not smoking. This is critical for creating that beautiful golden crust.

3. Sear the Scallops: Once the oil is hot, carefully place the scallops in the skillet. Sear for about 2-3 minutes on one side without moving them. After they develop a golden brown crust, flip them over and sear for an additional 2-3 minutes until cooked through.

4. Remove the Scallops: Once cooked, remove the scallops from the skillet and set them aside on a plate.

5. Make the Lemon Brown Butter: In the same skillet, add the unsalted butter. Allow it to melt and turn slightly brown, which infuses the nutty flavor into the butter. Then, add the lemon juice, stirring to combine.

6. Coat the Scallops: Return the scallops to the skillet, gently coating them in the lemon brown butter mixture.

7. Serve Immediately: Plate the scallops, spooning any remaining lemon brown butter over the top. Garnish with fresh chopped parsley for a pop of color and flavor.

Pro Tips for Success with Pan-Seared Scallops

• Use Dry-Packed Scallops: If available, choose dry-packed scallops. They are harvested without added preservatives and will sear better than wet scallops.

• Avoid Overcrowding: Cook scallops in batches if necessary. Overcrowding the pan can lower the temperature and prevent a good sear.

• Patience is Key: Don’t flip the scallops too soon. Letting them sear undisturbed ensures that they brown nicely.

• Control the Heat: If the butter begins to brown too quickly, reduce the heat slightly to avoid burning.

• Fresh Ingredients: Use fresh lemon juice and parsley to enhance flavor; this can make a big difference in the overall dish.

• Rest Before Serving: Let the scallops sit for a minute after cooking to help retain the juices.

Flavor Variations for Pan-Seared Scallops

• Garlic Lemon Butter: Add minced garlic to the butter before adding the lemon juice for an infused extra layer of flavor.

• Herbed Butter: Mix in fresh herbs like thyme or rosemary for a fragrant twist.

• Spicy Kick: Sprinkle a pinch of cayenne pepper or red pepper flakes into the butter for some heat.

• Asian-Inspired: Add a splash of soy sauce and a sprinkle of sesame seeds to the brown butter for an Asian twist.

• Maple Glaze: For a sweet contrast, try drizzling a bit of maple syrup over the scallops right before serving.

Serving Suggestions for Pan-Seared Scallops

Pan-seared scallops can be served on their own, but they pair beautifully with a variety of sides:

• Creamy Risotto: The creamy texture of risotto complements the tender scallops splendidly.

• Roasted Vegetables: Bright, colorful roasted vegetables add both nutrition and visual appeal to the plate.

• Garlic Mashed Potatoes: These buttery potatoes are a comforting staple that pairs well with scallops.

• Arugula Salad: A light salad dressed with citrus vinaigrette can provide a refreshing contrast.

• Pasta: Toss the scallops with angel hair pasta for a quick and elegant meal.

Storage and Freezing Instructions for Pan-Seared Scallops

To keep your leftover scallops fresh, follow these storage tips:

• Refrigeration: Store scallops in an airtight container in the refrigerator for up to 2 days.

• Freezing: If you want to freeze cooked scallops, cool them completely before placing them in a freezer-safe container. They can be frozen for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat gently in a skillet.

Nutrition Facts (Per Serving)

| Nutrient | Amount |
|———————|———–|
| Calories | 210 |
| Protein | 30g |
| Carbohydrates | 3g |
| Fat | 10g |
| Fiber | 0g |
| Sodium | 450mg |

FAQ About Pan-Seared Scallops with Lemon Brown Butter

Why are my scallops rubbery?

Rubbery scallops are often a result of overcooking. Ensure you cook them only until they’re just opaque in the center, which usually takes 4-6 minutes total, depending on the size.

Can I make this dish ahead of time?

While scallops are best served immediately for freshness and texture, you can prepare the lemon brown butter sauce ahead of time and reheat it before adding the scallops. However, avoid cooking the scallops too far in advance, as they can lose their delicate texture.

What can I substitute for scallops in this recipe?

If scallops aren’t available or if you’re looking for a different protein, consider using shrimp or even chicken breast cut into smaller pieces. Adjust the cooking time as needed for the different proteins.

How do I know when scallops are done cooking?

Scallops are perfectly cooked when they are opaque in the center and have a golden crust on the outside. You can also use an instant-read thermometer; they should reach an internal temperature of about 130°F.

What wine pairs well with scallops?

A crisp white wine, such as Sauvignon Blanc or Chardonnay, pairs excellently with scallops. The acidity in the wine complements the richness of the butter sauce beautifully.

Final Thoughts

Pan-seared scallops with lemon brown butter is a dish that’s not only easy to prepare but also packs a flavorful punch that delights the palate. Whether you are looking to spice up a weeknight dinner or impress guests at a gathering, this recipe is sure to satisfy. With a few simple ingredients and some straightforward techniques, you can create a dish that feels sophisticated and luxurious right in your own home. Happy cooking!

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