5-Minute Bean Dip

This intensely delicious bean dip recipe takes literally 5 minutes. You won’t believe how easy it is to make this party favorite! This recipe happened by accident. That’s where many great recipes come from, right? Happy accidents. From this most recent accident came our famous 5-Minute Bean Dip recipe! It’s not superlative when I say it might be the very easiest recipe we’ve ever created. Beans, salsa, and cheese come together into the creamiest, gooiest piping hot mess. Dunk in crunchy chips and it tastes remarkably like the queso from your favorite Mexican joint. With just 3 ingredients, the flavor is more irresistibly complex than you’d imagine. But to really understand the magic here: you’ve got to taste it. Ingredients in the fastest, easiest bean dip recipe Alex whipped this up on a whim one night to go with some tacos, and it was so unexpectedly delicious that we decided it needed to go public. We’ve made this so many times, we’ve lost count. The greatness is in its simplicity, because all you need is 3 ingredients (plus salt): Canned borlotti or pinto beans Salsa Shredded Mexican blend or cheddar cheese Pinto beans vs borlotti beans Oddly enough, we first […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This intensely delicious bean dip recipe takes literally 5 minutes. You won’t believe how easy it is to make this party favorite!

Bean dip

This recipe happened by accident. That’s where many great recipes come from, right? Happy accidents. From this most recent accident came our famous 5-Minute Bean Dip recipe! It’s not superlative when I say it might be the very easiest recipe we’ve ever created. Beans, salsa, and cheese come together into the creamiest, gooiest piping hot mess. Dunk in crunchy chips and it tastes remarkably like the queso from your favorite Mexican joint. With just 3 ingredients, the flavor is more irresistibly complex than you’d imagine. But to really understand the magic here: you’ve got to taste it.

Ingredients in the fastest, easiest bean dip recipe

Alex whipped this up on a whim one night to go with some tacos, and it was so unexpectedly delicious that we decided it needed to go public. We’ve made this so many times, we’ve lost count. The greatness is in its simplicity, because all you need is 3 ingredients (plus salt):

  • Canned borlotti or pinto beans
  • Salsa
  • Shredded Mexican blend or cheddar cheese
Borlotti beans recipe

Pinto beans vs borlotti beans

Oddly enough, we first made this bean dip recipe with a unique variety of beans: borlotti beans! Alex found them on a whim at our local grocery and we accidentally loved them. This bean dip tastes amazing with the creamy, meaty texture of borlotti beans, but they can be hard to find. Pinto beans work just as well as a substitute! Here’s some info about both:

  • What are borlotti beans? Borlotti beans are a bean related to kidney and pinto beans. They’re common in Italy and Mexico, and also referred to as cranberry beans or cacahuate beans (in Mexico). In their dried state they’re a beautiful dappled white and pink color, but when cooked they look the same color as pinto beans, a sort of pinkish brown. We found them in 13-ounce jars in our local grocery.
  • Pinto beans are the best substitute for borlotti beans! You can easily make this dip with pinto beans and it tastes just as good!
Bean dip recipe

How to make bean dip: the fast way

This dip couldn’t be easier or faster. (Have we emphasized that enough yet?) In fact, you don’t even need to drain or rinse those beans. Yep, just use them right from the can! Here’s the brief overview of how this bean dip recipe comes together:

  • Dump beans, salsa & cheese into a saucepan. Don’t drain or rinse the beans: the can liquid is important to getting just the right texture.
  • Heat until the cheese melts. You’ll see it go from mostly melted to becoming a sort of liquid cheese. That’s when it’s ready! Serve when it’s piping hot.

Can you substitute cooked dry beans?

Usually we’re all about cooking dried beans. But in this bean dip recipe, we do not recommend substituting cooked dry beans. Why? Canning beans makes their membranes very tender, almost mushy. Canned beans also have thickened can liquid, which is impossible to obtain at home when you cook from dry. You need both of these things in order for this bean dip to come together so quickly with just the right texture. Save those beans for one of these bean recipes!

Bean dip

Add a garnish for some flair

Typically we serve this bean dip without a garnish. But if you want to take it over the top for parties, add a garnish! Throw a few chopped veggies in the center of the dip, and the color contrast looks lovely. Here are a few ideas for the garnish:

  • Tomatoes, seeded and chopped
  • Red onion or green onion, finely chopped
  • Cilantro
  • Pickled jalapenos
  • Hot sauce (like Cholula)

Vegan variation (and healthy option!)

Wait, you don’t want a gooey cheesy bean dip? We’ve got an option for you too. This Easy Refried Bean Dip is vegan and full of flavor! You’ll use storebought canned refried beans instead of whole beans, and mix it with green chiles and seasonings. It’s terrifically delicious and a smidge healthier than this bean dip recipe, if you’re looking for something lighter.

How to make bean dip

What to pair with bean dip

That’s it! You’ve got your bean dip faster than the time it takes you to read this article. Lastly, here are a few things we’d pair with bean dip. You can likely think of these yourself, but we wanted to point to a few specific recipes:

This bean dip recipe is…

Vegetarian and gluten free. For vegan, plant-based, and dairy-free, see the substitutes above.

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Bean dip

5-Minute Bean Dip


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 0 minutes
  • Cook Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This intensely delicious bean dip recipe takes literally 5 minutes. You won’t believe how easy it is to make this party favorite! 


Ingredients

  • 2 13 or 15-ounce jars borlotti beans or cans pinto beans
  • 2 cups (8 ounces) shredded cheddar or Mexican blend cheese
  • 8 ounces mild or medium salsa
  • 1/2 teaspoon kosher salt
  • Tortilla chips, for serving

Instructions

  1. Add all ingredients to a medium saucepan: no need to drain or rinse the beans (add the can liquid too)! Warm it over medium heat until cheese is melted, about 5 minutes. Mash beans gently with a masher if you’d like a smoother texture. Taste and add another pinch of salt if necessary.
  2. Serve immediately with tortilla chips. If desired, you can garnish with chopped veggies: we used a bit of finely chopped tomato, red onion and green onion with a drizzle of Cholula hot sauce.

  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Mexican inspired

Keywords: Bean dip, bean dip recipe

More great dip recipes

We love to dip, over here! Here are some of our top favorite dip recipes if you’re looking for more inspiration:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Incredible Jalapeno Pizza

This incredible jalapeno pizza is the best way to enjoy this mighty pepper on a cheesy pie! It’s full of savory, spicy flavor. Every time we make a new pizza recipe…it’s our new favorite. Apologies if we sound like a broken record around here. But you absolutely must try this Jalapeño Pizza! This is destined to be a hit if you love the bright zingy flavor of this mighty pepper. Instead of a tomato sauce or even a white sauce, this pizza has a base of tangy salsa verde! Pair the heat of the jalapeno with savory zucchini, bright sweet corn, and gooey cheese, and it’s a uniquely delicious pie that you’ll fall head over heels for. Let’s make one! How to make a jalapeno pizza You could call this jalapeno pizza a green pizza…because it’s topped with bright green salsa verde! Forget the typical tomato-based pizza sauce here, or even a white sauce. The bright flavor of the salsa is the perfect pairing for the spicy jalapeno. Here are the basic steps to make it (or go right to the recipe): Make the pizza dough. See below. Or, you can also do a “cheater” pizza by using this as a […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This incredible jalapeno pizza is the best way to enjoy this mighty pepper on a cheesy pie! It’s full of savory, spicy flavor.

Jalapeno pizza

Every time we make a new pizza recipe…it’s our new favorite. Apologies if we sound like a broken record around here. But you absolutely must try this Jalapeño Pizza! This is destined to be a hit if you love the bright zingy flavor of this mighty pepper. Instead of a tomato sauce or even a white sauce, this pizza has a base of tangy salsa verde! Pair the heat of the jalapeno with savory zucchini, bright sweet corn, and gooey cheese, and it’s a uniquely delicious pie that you’ll fall head over heels for. Let’s make one!

How to make a jalapeno pizza

You could call this jalapeno pizza a green pizza…because it’s topped with bright green salsa verde! Forget the typical tomato-based pizza sauce here, or even a white sauce. The bright flavor of the salsa is the perfect pairing for the spicy jalapeno. Here are the basic steps to make it (or go right to the recipe):

  • Make the pizza dough. See below. Or, you can also do a “cheater” pizza by using this as a topping for Naan Pizza or Flatbread Pizza!
  • Saute the zucchini. All you need is 1/2 cup sliced zucchini. Saute it up in a small skillet: it takes just 5 minutes because of the small quantity.
  • Slice the jalapeno pepper. Make sure to protect your hands from the spicy juices! Wash your hands thoroughly after cutting.
  • Slice the corn off of the cob. Here’s our secret method for how to cut corn without spraying it all over your kitchen.
  • Top that pie and bake! Load everything on with mozzarella and feta cheese and bake for 5 minutes until the cheese is golden.
Jalapeno pizza

Pizza dough options!

Easily the hardest part of a homemade pizza is the pizza dough. But then again, easily the best part of a homemade pizza is homemade pizza dough! We highly recommend making our master recipe, below. But, there’s not always time for pizza dough. Below are a few shortcuts too!

  • Pizza dough: master recipe! This Best Pizza Dough has the absolute perfect flavor and texture. Stretching the dough takes a bit of practice, but it’s not hard. Head to How to Stretch Pizza Dough.
  • Thin crust. Try this Thin Crust Pizza Doug! It’s easy to roll out into a thinner, crispier crust.
  • Pan pizza. Another option: make this as a pan pizza in a cast iron skillet! It takes a little longer, but it’s an easier method.
  • Naan or flatbread pizza.  Here’s the quickest and easiest option! Try our Naan Pizza or Flatbread Pizza using purchased flatbread.

Use a pizza stone if you can!

This jalapeno pizza tastes amazing when you bake it on a pizza stone. It’s especially helpful for our basic and thin crust options, above. Here’s why:

  • Pizza stone: A pizza stone is what makes Italian pizza crust crispy on the outside and soft on the inside. Here’s the best pizza stone we’ve found, plus care tips.
  • Pizza peel: Use a pizza peel to transfer the pizza onto the hot pizza stone in the oven. We recommend this Standard pizza peel or this Conveyor pizza peel.
Jalapeño peppers

More topping ideas for jalapeno pizza

Of course, you can use lots of different vegetables on your jalapeno pizza! Here are a few ideas of other flavors that would pair well:

  • White sauce: Try the ricotta cheese sauce from this white pizza instead of salsa verde.
  • Hot sauce: Want to blow your face off? Drizzle with Cholula.
  • Bacon and cream cheese: Turn it into a jalapeno popper pizza by spreading the crust with cream cheese and topping with bacon.
  • Bell peppers: Add more peppers, like the sauteed bell peppers from this healthy pizza.
  • Mushrooms: Try the mushroom sausage from this pan pizza.
  • Refried beans: Put jalapeno on a taco pizza instead.

How hot is a jalapeno pepper?

The jalapeno pepper is a medium spicy pepper. We’re assuming if you’re making this jalapeno pizza, you can handle the heat! The heat rating is 2,500 to 8,000 Scoville heat units (SHU). Here’s where it stacks up against other types of peppers:

  • Green pepper: No spice
  • Anaheim pepper: Very mild
  • Poblano peppers: Mild
  • Jalapeno peppers: Medium hot
  • Serrano peppers: Hot
  • Cayenne: Very hot
  • Habanero: Extremely hot
  • Ghost pepper: Outrageously hot
Jalapeno pizza

More jalapeno recipes

Love jalapeno peppers? Us too. There’s something about the flavor that’s not just spicy: it’s fresh and bright, too! Here are some of our favorite jalapeno recipes to try:

  • Pickled Jalapeños Add big flavor to your meals with these easy homemade pickled jalapeños! With only 10 minutes hands on time, they add a tangy kick to tacos and chili.
  • Jalapeño Margarita Heat up your cocktail repertoire with this spicy margarita! Crisp and tart, it’s got just the right kick.
  • The BEST Salsa This fresh salsa features ripe and juicy tomatoes, cilantro, jalapeño, and lots of lime.
  • Simple Guacamole The best simple guacamole with the perfect flavor! You’ll hear a chorus of “Wow’s” every time you serve it.

This jalapeno pizza recipe is…

Vegetarian.

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Jalapeno pizza

Incredible Jalapeno Pizza


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 5 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 slices
  • Diet: Vegetarian

Description

This incredible jalapeno pizza is the best way to enjoy this mighty pepper on a cheesy pie! It’s full of savory, spicy flavor.


Ingredients

  • 1 ball Best Pizza Dough (or Thin Crust Dough)
  • Olive oil
  • 1/2 cup sliced zucchini (about 1/3 small zucchini)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon dried oregano
  • 1 jalapeño pepper
  • 1/2 corn cob or 1/3 cup corn kernels
  • 1 handful sliced red onion
  • 1/2 cup salsa verde
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup feta cheese or queso fresco crumbles
  • 1 handful fresh cilantro

Instructions

  1. Make the pizza dough: Follow the Best Pizza Dough or Thin Crust Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
  2. Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
  3. Saute the zucchini: Drizzle a bit of olive oil into a small skillet. Add the sliced zucchini, kosher salt, and dried oregano and saute until tender, stirring often, about 5 minutes.
  4. Prepare the other toppings: Thinly slice the jalapeño pepper. Cut the corn off of the cob. Mince the red onion.
  5. Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
  6. Spread the salsa verde onto the dough in a thin layer with the back of a spoon. Top with the mozzarella cheese, zucchini, jalapeno, and red onion. Sprinkle with the feta cheese.
  7. Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven). Slice into pieces and serve immediately.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: American

Keywords: Jalapeno Pizza

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Make-Ahead Breakfast Quesadillas

Skip the cereal—make this recipe for cheesy vegetarian Make-Ahead Breakfast Quesadillas, easily reheated to make a filling, on-the-go weekday morning meal. Quesadillas for Breakfast?! I am a little ashamed to admit that I never had breakfast quesad…

Make-Ahead Breakfast Quesadillas
Skip the cereal—make this recipe for cheesy vegetarian Make-Ahead Breakfast Quesadillas, easily reheated to make a filling, on-the-go weekday morning meal. Quesadillas for Breakfast?! I am a little ashamed to admit that I never had breakfast quesadillas until about two years ago.

Weeknight One Pot Salsa Chicken Quinoa.

Basically obsessed with this weeknight salsa chicken quinoa. It’s loaded with flavor, is made in one pot and super easy to throw together as we get back into the school routine. Who else feels like you’ve been thrown back a decade with this quinoa bake? Me me me!  No, but really. After making this recipe, […]

The post Weeknight One Pot Salsa Chicken Quinoa. appeared first on How Sweet Eats.

Basically obsessed with this weeknight salsa chicken quinoa.

one pot salsa chicken quinoa topped with avocado pico de gallo

It’s loaded with flavor, is made in one pot and super easy to throw together as we get back into the school routine.

sautéed onions, peppers and chicken

Who else feels like you’ve been thrown back a decade with this quinoa bake? Me me me! 

No, but really. After making this recipe, it gave me major blogs-back-in-2008 vibes. But that doesn’t make it any less delicious! And would it really be so bad to go back a decade right now…

My nostalgia is showing.

quinoa, corn, chicken, beans and salsa

Here’s why I love it!

First, the flavor is obviously incredible.

Second, it’s customizable – use whatever you love, leave out what you don’t, add your favorite toppings.

I really like using rotisserie chicken for this, but if you have extra chicken leftover, chop it up and add it in. Or leave it out entirely. You can use pinto beans instead of black beans, or just use both. You can use a spicy salsa or a mild version – even a salsa verde.

avocado pico de gallo

Right now, since corn is still in season and super sweet and crisp, I love to use it sliced straight off the cob. But I’m showing frozen here too (and on instagram!) because it’s a super easy swap.

Another reason I love it? Well, it looks quite underwhelming right after the quinoa cooks, but as soon as you throw on your toppings, it’s GAME ON.

Avocados, more salsa, sour cream or yogurt, cotija cheese, quick pico, crushed tortilla chips. The options are endless. 

You can even use chips to scoop this up and eat. Ha! 

one pot salsa chicken quinoa

Finally, you can use another grain! Whichever you choice, whether it’s rice or something like barley or whatever – I’d follow this instructions on the package when it comes to how much liquid to add and how long to cook it. Plus, I’d pick something that cooks quickly rather than a long grain 40 minute rice – you know? 

It is the PERFECT weeknight meal!

one pot salsa chicken quinoa topped with avocado pico de gallo and sour cream

Oh oh oh and?! The leftovers are so incredible too. They taste just as good if not better than right after making. 

This is one of those meals where you’re actually EXCITED about the leftovers and look forward to them. Those are my favorite.

one pot salsa chicken quinoa topped with avocado pico de gallo

I like to make an avocado pico for the top. It adds SO much – again, while being super simple.

Dinner couldn’t be easier!

one pot salsa chicken quinoa topped with avocado pico de gallo

One Pot Salsa Chicken Quinoa

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Weeknight One Pot Salsa Chicken Quinoa

This salsa chicken quinoa is made in one pot and is perfect for a weeknight meal! Top with avocado pico de gallo, lime and sour cream.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 large or 2 small bell peppers, chopped
  • 3 garlic cloves, minced
  • 1 ½ cups shredded or chopped cooked chicken
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 cup uncooked quinoa, rinsed
  • 1 (14 ounce) can black beans, drained and rinsed
  • 1 cup corn (fresh or frozen works)
  • 1 cup mild or medium salsa (or hot, if you want!)
  • 2 cups chicken stock
  • 1 cup freshly grated cheddar cheese
  • toppings: sliced green onions, sour cream, cotija cheese, more salsa
  • lime wedges, for spritzing

avocado pico

  • 2 avocados, cubed
  • ½ cup diced tomatoes
  • ¼ cup diced red onion
  • ½ cup chopped cilantro
  • 2 limes, freshly juiced
  • salt and pepper

Instructions

  • Heat the olive oil in large skillet over medium-low heat. Add in the onion, peppers, and garlic with a bit pinch of salt and pepper and stir. Cook for about 5 minutes, until the vegetables have softened. Stir in the shredded chicken. Add in the paprika, chili powder and cumin with one more pinch of salt and pepper. Cook for 2 to 3 minutes to activate the spices.
  • Add the quinoa, beans, corn, salsa and chicken stock. Bring the mixture to a boil then reduce it to a simmer and cover it. Cook for 15 minutes, then remove the lid and stir. If the liquid hasn’t fully absorbed yet, continue to cook for another 5 minutes.
  • Stir in the cheese. Serve the quinoa and top with the avocado pico, such as sour cream or yogurt, green onions, lime and cotija cheese. Spritz with a wedge of lime. Leftovers stay great in the fridge!

avocado pico de gallo

  • Combine everything in a bowl and season with salt and pepper. This stays okay sealed in the fridge overnight, but the avocado will brown a bit. To serve, make it right before eating.

one pot salsa chicken quinoa topped with avocado pico de gallo

Any excuse for some chips!

The post Weeknight One Pot Salsa Chicken Quinoa. appeared first on How Sweet Eats.

Restaurant Style Salsa

Homemade restaurant style salsa that will MAKE you eat an entire bag of chips. This salsa recipe makes smooth, fresh salsa with the perfect amount of cilantro and lime and just the right amount of kick. Easy Blender Salsa We are huge chips and salsa fa…

Homemade restaurant style salsa that will MAKE you eat an entire bag of chips. This salsa recipe makes smooth, fresh salsa with the perfect amount of cilantro and lime and just the right amount of kick. Easy Blender Salsa We are huge chips and salsa fans and fresh homemade salsa is the BEST! I promise…

The post Restaurant Style Salsa appeared first on Two Peas & Their Pod.

Pineapple Salsa

This fresh and simple Pineapple Salsa goes great with fish, chicken, tacos, or tortilla chips! It is easy to make and a summertime favorite! Pineapple + Salsa = Amazing You can’t beat a fresh, juicy pineapple. Well, maybe if you were eating that …

This fresh and simple Pineapple Salsa goes great with fish, chicken, tacos, or tortilla chips! It is easy to make and a summertime favorite! Pineapple + Salsa = Amazing You can’t beat a fresh, juicy pineapple. Well, maybe if you were eating that fresh, juicy pineapple in Hawaii. The pineapple in Hawaii is by far…

The post Pineapple Salsa appeared first on Two Peas & Their Pod.

Tomatillo Salsa

Tomatillo Salsa-you only need 6 ingredients to make this easy blender salsa. It is a perfect match for tortilla chips, tacos, burritos, quesadillas, enchiladas, and more!  Tomatillo Salsa, sometimes called salsa verde, is one of our favorite salsa…

Tomatillo Salsa-you only need 6 ingredients to make this easy blender salsa. It is a perfect match for tortilla chips, tacos, burritos, quesadillas, enchiladas, and more!  Tomatillo Salsa, sometimes called salsa verde, is one of our favorite salsas to make during the summertime, along with pineapple, peach, and mango salsa! We love making salsa! While…

The post Tomatillo Salsa appeared first on Two Peas & Their Pod.

Fresh Tomato Salsa (Pico de Gallo)

Homemade pico de gallo is the best! Chopped fresh tomatoes, chile peppers, red onion, cilantro, and lime are meant to be consumed fresh—it’s called salsa fresca, for a reason. Continue reading “Fresh Tomato Salsa (Pico de Gallo)” »

Homemade pico de gallo is the best! Chopped fresh tomatoes, chile peppers, red onion, cilantro, and lime are meant to be consumed fresh—it's called salsa fresca, for a reason.

Continue reading "Fresh Tomato Salsa (Pico de Gallo)" »

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 […]

The post Garlic Butter Scallops with Watermelon Salsa. appeared first on How Sweet Eats.

These garlic butter scallops are summer on a plate!

garlic butter scallops with watermelon salsa and rice

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!

seared garlic butter scallops in skillet

This is going to be on repeat all summer long!

watermelon salsa

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.

watermelon salsa over garlic butter scallops

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.

garlic butter scallops with watermelon salsa and rice

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 and rice

Garlic Butter Scallops with Watermelon Salsa

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Garlic Butter Scallops with Watermelon Salsa

Garlic butter scallops that melt in your mouth topped with refreshing and flavorful watermelon salsa created the perfect summer dish!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 to 4 people
Author How Sweet Eats

Ingredients

  • 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

watermelon salsa

  • 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

Instructions

  • 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!

watermelon salsa

  • 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.

garlic butter scallops with watermelon salsa and rice

And pink salsa… yes!

The post Garlic Butter Scallops with Watermelon Salsa. appeared first on How Sweet Eats.