Garlic Butter Scallops with Watermelon Salsa.
These garlic butter scallops are summer on a plate!
And those may look like tomatoes, but nooooo. These scallops are covered in a refreshing, crisp, watermelon salsa. It’s slightly sweet, a little spicy and the perfect crunch on top of the buttery scallops!
This is going to be on repeat all summer long!
It has been AGES since I’ve shared a recipe with scallops. They are one of my favorite things and remind me of our summers at the jersey shore. My dad’s recipe is even in my first cookbook!
When I was pregnant with Max I took somewhat of a hiatus from shrimp and scallops. I really lost any desire to eat them and it hasn’t been until the last year that the taste for them has come back.
And boy am I glad.
First, watermelon salsa. Look at this! Remember when I went through a big fruit salsa phase when I first started the blog? It was years ago and I would put fruit salsa on anything and everything. Whatever fruit I had, boom.
So watermelon salsa isn’t new to me but it sounded SO good on scallops Just super refreshing and crisp but not overwhelming, so it wouldn’t take over the scallops.
Now the scallops – they are seared in garlic butter and it’s basically the only flavor you need. You cook them for just a few minutes. They couldn’t be easier.
Holy cow. These are so perfect, they practically melt in your mouth.
I love to serve this with jasmine rice (I did a leftover mix of white and brown above!), but I’ve also made it as an accompaniment to steak for a surf and turf like meal. It’s also an awesome dish for a dinner party or even a starter app with the salsa alone.
It’s summery and fresh and perfect!
Garlic Butter Scallops with Watermelon Salsa
Garlic Butter Scallops with Watermelon Salsa
- 1 pound sea scallops (if frozen, make sure to thaw)
- salt and pepper
- 4 tablespoons unsalted butter
- 3 garlic cloves minced
- pinch crushed red pepper flakes
- jasmine rice, for serving
- 1 ½ cups diced watermelon
- 1 jalapeño pepper, seeded and diced
- 1 small shallot, diced
- ¼ cup fresh cilantro, chopped
- 2 to 3 tablespoons freshly squeezed lime juice
- salt and pepper
- Pat the scallops dry with a paper towel. Season them with salt and pepper.
- Heat a large skillet over medium heat. Add the butter. Once melted, stir in the garlic and the pepper flakes. Add the scallops in a single layer, making sure not to crowd the pan. You may need to do this in two batches. Cook the scallops until they are opaque, about 2 to 3 minutes per side. Don’t cook longer or they will be too tough!
- Serve the scallops topped with the watermelon salsa. I love to serve these with jasmine rice too. However, if you’re having a dinner party or making them as an appetizer, they are great on their own with the salsa. As a great accompaniment to surf and turf!
- Combine all ingredients in a bowl and stir. I like to make this first so the flavors can marry together. You can also store leftovers in the fridge.
Did you make this recipe?
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I appreciate you so much!
And pink salsa… yes!
31 Comments on “Garlic Butter Scallops with Watermelon Salsa.”
You know my feelings on watermelon (ew), but THIS? THIS? Surrendered. Obsessed. Done. See ya.
I’m a longtime reader who’s very disappointed to see you’re posting normally this week. Black people need our support and this lack of acknowledgment makes me question where you stand. #Blacklivesmatter and I will be unfollowing.
abigail, if you were a longtime reader, then you would have noticed that i wrote about where i stand in my blog post over the weekend, and have been sharing on social media all week long. do you follow me there? because according to your IP address this is the first comment you are ever leaving on my blog.
I read your blog through an RSS feed and had followed you on Instagram. I think the posts there are good, but posting these recipes with no links to donate, petitions to sign, actions to take is a missed opportunity and taking up valuable space that could be elevating Black voices in food. Many other creators are pausing new content to give these issues space and educate their audience, which is valuable allyship.
if you read through the RSS, then you probably saw that i shared resources in my post on sunday. again, if you’re a longtime reader, then you already know that i share diversity and black food bloggers in my crushing on posts every single saturday and have for close to a decade. i’ve already committed to making that even more of a priority.
Latina reader here. I’m new to your posts. I’m commenting on your scallops RECIPE, NOT POLITICS, family loved it.
btw, ALL LIVES MATTER
This a food blog. NOT a political blog. I’m sure if Abigail looks, she will be able to find plenty of them elsewhere. Keep up the good work, Jessica, WE love you !!!
P.S. Yummy scallops !! I have your 1st cookbook and your Dad’s recipe is my go to !!
I do not see this melon as belonging to one group of individuals… that would be racist thinking. Thank you for a wonderfully creative recipe.
Your recipe looks delicious! I don’t think you need to acknowledge where you stand on every post you make. By the way I like your white a d gold pan, where did you get it? Thank you for the yummy recipe!
I don’t think you need to acknowledge where you stand on every post you make. By the way I like your white and gold pan, where did you get it? Thank you for the yummy recipe!
Another long time reader here and unlike Abigail I’m thrilled to see you posting. I also believe that black lives matter. It’s astounding the way people are shaming others right now. You are doing a great job sharing inspiring on Instagram. As a Latina I’ve always appreciated the diversity in your crushing blogs.
This looks so good!!
Yes keep posting! We love scallops!
Looks so good!!! Can’t wait to make all summer long!!
omggg, SCALLOPS!!! After being in quarantine so long, I’ve forgotten these exist, haha. I’ve been eschewing all seafood other than shrimp because my local grocery store has poor quality during the best of times; I don’t dare trust them with contactless delivery and fresh seafood. BUT….forzen scallops has completely blown my mind. Yes. YES! Plus, I can pluck out however many I want at a time, which is a bonus since my husband hates scallops and I love them.
This recipe looks awesome. I’m going to put frozen scallops on my next order and I can’t wait to make this recipe! Thank you for sharing!
And, don’t listen to the hater(s). Your actual longtime subscribers and readers know exactly what you’re doing.
This looks amazing. Going to pick up some watermelon and scallops today. Thank you so much for posting this today.
These look delicious! I too, hope you keep posting. The judgments and shaming just perpetuate the notion of otherness, hatred, etc. We need more love and kindness, understanding, and compassion more than ever. And one of the ways you express that is through food. Keep doing you and shining your light! xo
Black reader here! Jessica we are the same age and I’ve been a long time reader who found you through the pioneer woman. I remember coming to your blog and reading the post about your black friend’s weight loss success. That was at least 10 years ago and I felt a connection with you because you were friends with someone who looked like me. I waited in line for over an hour to meet you in 2014 in Philadelphia at your book signing. Your blog is inviting and you have shared multicultural food bloggers. I’ve found many through you. Yes everyone can do more for the movement but please don’t stop sharing and posting. Especially now when people shame you for what they think you should be doing.
Yes. Please keep posting. I am a liberal woman who often has wondered where you stand but also respect your boundaries. I am not looking for resources from you but I do love your food and make your recipes weekly.
This is such a unique combination!
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I always find it interesting when someone takes it upon themselves to scold and instruct a total stranger on what they “should” be doing. I found your Sunday post very thoughtful and sincere. We’re all trying to come to grips with a topic I think we truly didn’t realize needed a lot different mindset than what we’ve been used to. I have been encouraged by most people’s willingness to try. I have a suggestion if anybody is interested (and I apologize if this is overstepping or not allowed), but you can go to the Black Lives Matter page for your state and see if they have a list of Black-owned businesses, which you can then share on Facebook or your platform of choice. Choosing go to go to a black mechanic or stylist is a start. It won’t change the world, but spreading our business around more is a start.
I come to this site for the food & all the other fun you provide Jessica. I am looking to get away from all the stuff going on in the world. If I want to know what is going on, I turn on the news. I am always astonished how a complete stranger can berate someone they don’t know because of something they don’t like.
First time reader! Was trying to leave 5 stars but my nails are giving me some trouble. Thank you for taking the time to post a nice recipe that tastes like a little piece of paradise during this crazy time. I didn’t have any shallots so I used green onion instead and the salsa came out wonderful. Served it over some brown rice I just wish I made more! -Kate
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Loved this one! So delicious! We are going to have the leftover salsa with cod tomorrow too and make it like we made the scallops tonight!
SCALLOPS!! This recipe was everything I wanted and more!! Served with couscous–divine! Thank you for sharing!!
Can’t wait to try these tonight. And thanks for continuing to share food. Politics has its place and is taking over many places it doesn’t belong. Keep being what you are…. a good blogger. 👏🏼
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Isn’t this a FOOD blog???? And thank goodness it is and thank you for all the hard work you are doing. I wonder why there is so much hatred in the world over the past few years, and I wonder why these people don’t direct their feelings to the appropriate people/organizations. Please keep up the good work and keep your family safe.
New to this… just wanted to read some reviews of this recipe. Why is someone talking about BLM here??! Can’t you just review a recipe? Why does the color of skin matter where food is concerned?? Absurd!! And why would you acknowledge such a comment.
Thought something called “howsweeteats.com” would just be about food.
Ugh!!!!!! So annoying. What is the world coming to?
I love this recipe. Watermelon Salsa will definitely be my go to!