Brown Butter Scallops with Watermelon & Tomato

These scallops are seared so that they are golden-brown and are served with a nutty brown butter sauce that contrasts with the fresh, sweet taste of watermelon and the spicy notes of the Serrano pepper. This bright dish requires minimal cooking – perfect for hot summer days when it is too hot to turn on the stove for too long. Scallops make for a quick weeknight lunch or dinner.

Brown Butter Scallops with Watermelon & Heirloom Tomato 

Tips For Cooking with Scallops

• Ask for dry scallops at the seafood counter. “Dry-packed” means that they are without added preservatives. “Wet” scallops are those that have been soaked in a bath of phosphates to add water weight as well as to keep the scallops fresh longer.
• When they cook, the scallops absorb water leaving the wet scallops smaller and tougher. Since “dry-packed” scallops have less liquid to release during the cooking process, they end up with a beautiful caramelized sear.
• If you’ve ever seen “diver scallops” advertised, they are scallops that are more labor intensive to retrieve. Rather than being harvested through dredging – which can be harmful to the environment – diver scallops are gathered by actual divers. Because they require more work they are more expensive.
• Scallops require little cleaning before cooking. Just rinse and be sure to remove the side muscle, the rectangular tag of muscle on the side of the scallop that easily peels off. The muscle can technically be eaten but it is a lot tougher than the rest of the meat.

Key Ingredients in This Recipe

• Scallops – When cooking with scallops look for “dry packed” as they won’t contain any preservatives or additives. I order from The Scallop Guys, a sustainable company based out of Boston with fresh and 100% natural Atlantic sea scallops. They come frozen, portioned out into individual packages for easy serving.
• Heirloom tomato – With their superior flavor, heirloom tomatoes come from seeds passed down and are typically at least 50 years old. Look for a variety of colors. If you like heirloom tomatoes check out these other recipes here. In fact, I always recommend salting tomatoes or marinating them before adding them to sandwiches.
• Shallots – Shallots have a mild, slightly sweet flavor. If needed swap in yellow or red onion in this recipe. The general rule of thumb is 3 medium shallots equal 1 medium onion. Red quick pickled onion can also be used in this recipe.
• Watermelon – Watermelon is a refreshing summer fruit in season from July through August. I prefer seedless watermelon if you can find them.
• Serrano – Serrano peppers are long, bright green peppers similar in flavor to jalapeños but pack about five times the punch. While jalapeños range between 2,000 to 5,00 Scoville units, serranos are between 5,000 and 15,000 Scoville units. If you can’t find serrano pepper, substitute jalapeños.

How to Make Brown Butter Scallops with Watermelon and Tomato

1. Make the pickled shallots – In a small saucepan bring the vinegar, sugar, salt and ¼ cup water to a boil. Add the sliced shallots to a small bowl and pour the vinegar mixture over the top. Let sit for at least 15 minutes. Refrigerate in a sealed container for up to two weeks.
2. Dry the scallops and season. Pat the scallops dry with a paper towel then season on both sides with salt and pepper.
3. Cook the scallops. Heat a large sauté pan over medium heat, add the oil and heat through. Cook until the scallops are deep golden brown on the bottom, about 3 minutes.
4. Flip the scallop and finish cooking. Turn the scallops then add the butter to the pan and continue cooking, spooning the butter over the top of the scallops until they are cooked through and the butter begins to brown and smells nutty, about an additional 3 minutes. Squeeze the lemon juice over the top.
5. Assemble and serve. Plate watermelon, heirloom tomatoes, 2 tablespoons of the pickled shallots, serrano, and fennel on a small platter. Arrange scallops on top and pour remaining brown butter over the top. Garnish with fennel fronds and serve immediately.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Pepperoni Fried Rice with Scallops and Garlic Aioli
• Brown Butter Scallops with Squash and Farro
• Shrimp & Scallops in Miso Lime Coconut Sauce
• Seared Scallops with Green Apple Slaw

Brown Butter Scallops with Watermelon, Heirloom Tomato, Pickled Shallots & Serrano

Print Pin

Prep Time 10 mins

Cook Time 15 mins

Serves 4

Ingredients:

For the pickled shallots:

• ¼ cup apple cider vinegar
• 1 tablespoon granulated sugar
• 1 tablespoon kosher salt
• 1 medium shallot, thinly sliced

For the scallops:

• ¾ pound “dry packed” sea scallops, side muscle removed
• Kosher salt, as needed
• Freshly ground black pepper, as needed
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons unsalted butter
• 2 teaspoons freshly squeezed lemon juice

For serving:

• 1 pound seedless watermelon, cut into 1” cubes
• 1 medium heirloom tomato, cored and chopped
• 1 medium serrano pepper, thinly sliced
• ¼ cup thinly sliced fennel, plus fronds for garnish

Instructions:

For the pickled shallots:

• In a small saucepan bring the vinegar, sugar, salt and ¼ cup water to a boil. Add the sliced shallots to a small bowl and pour the vinegar mixture over the top. Let sit for at least 15 minutes. Refrigerate in a sealed container for up to two weeks.

For the scallops:

• Pat the scallops dry with a paper towel then season on both sides with salt and pepper. Heat a large sauté pan over medium heat, add the oil and heat through. Cook until the scallops are deep golden brown on the bottom, about 3 minutes.
• Turn the scallops then add the butter to the pan and continue cooking, spooning the butter over the top of the scallops until they are cooked through and the butter begins to brown and smells nutty, about an additional 3 minutes. Add lemon juice.

For serving:

• Plate watermelon, heirloom tomatoes, 2 tablespoons of the pickled shallots, serrano, and fennel on a small platter. Arrange scallops on top and pour remaining brown butter over the top. Garnish with fennel fronds and serve immediately.

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