- 1 pound sea scallops
- Salt and pepper
- 4 tablespoons unsalted butter
- 3 garlic cloves minced
- Pinch crushed red pepper flakes
- Jasmine rice
- 1 ½ cups diced watermelon
- 1 jalapeño pepper
- 1 small shallot, diced
- ¼ cup fresh cilantro
- 2 to 3 tablespoons freshly squeezed lime juice
- Salt and pepper
Have you ever tried merging a seafood recipe with something fruity? That is precisely what this sauce is about. This is one meal that could work as an appetizer or main dish. It is delicious however you want to have it. Every ingredient has a special flavor to contribute. You will also love how the flavors work together in unison. The smell of garlic and the flavor of scallop with the spices used in this recipe is a memory to last all summer.
You are not going to regret using the watermelon salsa as a topping for this sauce. Your garlic butter scallops with watermelon salsa are everything fruity and spicy. You will love the refreshing taste the lemon adds to the watermelon salsa. If you like seeing greens in your meal, the topping is a must. You should prepare the watermelon salsa first, so the flavors unite together.
It doesn’t take time at all to make your toppings. The whole cooking will not take you more than 10 minutes, and the ingredients don’t have a hard time. They are easy to work with. It doesn’t matter if this is your first time working in the kitchen; you are going to get it right.
Serving suggestions: Your scallops’ sauce when topped with watermelon salsa can be enjoyed as an appetizer. You can also use your garlic buttery scallops as an accompaniment with rice for your main course. Remember to share this recipe with your friends.
Storage suggestions: Store leftovers in an airtight container and keep in the fridge for up to 3 to 4 days. You can also keep in the freezer for about 3 to 2 months. Enjoy!
- 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.