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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 paired with a refreshing chilled white wine.
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Loved this!! We made some edits for house preferences but holy heck. Who knew brown butter and watermelon were so perfect together??
Amazing dish with heat and sweet. I served it with rice and I added a bag of shrimp to the pricey scallops. We also grilled peaches to go with the watermelon and had our own tomatoes. I forgot the lemon juice and skipped the fennel and it was truly delicious. It took me longer than 25 minutes with frozen shrimp etc but I want to make it every week! Thanks for the great end-of-summer recipe.
So happy you enjoyed Jayla! And those are great notes on the subs and additions – thank you for sharing!!