These garlic butter scallops are pure summer on a plate.
And no, those aren’t tomatoes — they’re a crisp, refreshing watermelon salsa. Slightly sweet, a touch spicy and wonderfully crunchy on top of buttery scallops.
This is one I’ll be making on repeat all summer long.
It’s been ages since I posted a scallop recipe. Scallops are one of my favorites — they always remind me of summers at the Jersey Shore. My dad’s scallop recipe even appears in my first cookbook.
When I was pregnant with Max I temporarily lost my taste for shrimp and scallops, so I didn’t cook them for a while. In the last year my appetite for them has come back, and I’m so glad it did.
And boy am I glad.
First: the watermelon salsa. Years ago I went through a big fruit-salsa phase and would top everything with it — whatever fruit I had, I’d chop it up and call it dinner. Watermelon salsa isn’t new to me, but pairing it with scallops felt brilliant: bright and crisp without overpowering the seafood.
The scallops themselves are seared in garlic butter — honestly all the flavor you need. They cook in just a few minutes and turn out tender and almost melting in your mouth.
I like to serve these over jasmine rice (here I used a leftover mix of white and brown rice), but they’re also excellent alongside steak for a surf-and-turf meal. They make a beautiful dinner-party main or an elegant appetizer topped with salsa.
Light, summery and balanced — perfect for warm weather entertaining.
Garlic Butter Scallops with Watermelon Salsa
Garlic Butter Scallops with Watermelon Salsa
Yield:
2
to 4 people
15 mins
15 mins
30 mins
Ingredients
- 1 pound sea scallops (if frozen, thaw fully)
- salt and pepper
- 4 tablespoons unsalted butter
- 3 garlic cloves, minced
- pinch crushed red pepper flakes
- jasmine rice, for serving
Watermelon Salsa
- 1 ½ cups diced watermelon
- 1 jalapeño, seeded and diced
- 1 small shallot, diced
- ¼ cup fresh cilantro, chopped
- 2 to 3 tablespoons fresh lime juice
- salt and pepper
Instructions
-
Pat the scallops dry with paper towels and season both sides with salt and pepper.
-
Heat a large skillet over medium heat and melt the butter. Stir in the minced garlic and a pinch of red pepper flakes. Add scallops in a single layer without crowding the pan — cook in batches if needed. Sear until opaque and lightly golden, about 2 to 3 minutes per side. Avoid overcooking so they remain tender.
-
Serve the scallops topped with watermelon salsa and a side of jasmine rice, or offer them as an appetizer. They’re also a lovely surf-and-turf addition to steak.
Watermelon Salsa
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Combine diced watermelon, jalapeño, shallot, cilantro, lime juice, salt and pepper in a bowl. Stir gently and let sit briefly so the flavors meld. Store leftovers chilled.
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And yes — the pink salsa is stunning.