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

scallops are seared to golden-brown and are served in a nutty brown butter sauce that contrasts with the fresh, sweet taste of watermelon and spicy Serrano pepper

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

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.

Course Main Course

Cuisine American

Keyword 30 minute meal, easy recipe, heirloom tomato, peppers, pickled, scallop, seafood, serrano, shallot, shellfish, tomato, watermelon

Prep Time 10

Cook Time 15

Servings

Calories 226kcal

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

US Customary - Metric

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.

Nutrition