If you’re searching for quick and easy recipes featuring delicious North Carolina seafood, then you’ve come to the right place. Fresh off the heels of The North Carolina Seafood Fest, Chef Tony is sharing three savory seafood dishes featuring Challenge Butter. All three are perfect for a quick and easy seafood dinner that hits all the right spots!

Lemon Garlic Butter Shrimp


Yields 4/5 Servings

  • 1 stick of Butter
  • 5 lbs of Local Shrimp
  • 2-3 Tablespoons of Chopped Garlic
  • 2 Ounces of Wine
  • 1 Lemon Juiced
  • 1 Tablespoon Sweet Chili Sauce
  • 2 Tablespoons Chopped Parsley


Place the butter in a skillet over medium heat. Add the butter and garlic. Cook for 2-3 minutes or until garlic is light brown.

Add the shrimp and still. Cook 2-3 minutes. Deglaze with wine and lemon juice.

Season with salt and pepper, add sweet chili sauce and garnish with parsley. Serve over your favorite side dish!

Herb Butter Scallops


Yields 4 Servings

  • 16 large Scallops 10/20 count
  • 2 Sticks of Butter
  • 1 Tablespoon Chopped Parsley
  • 1 Tablespoon Chopped Cilantro
  • 1 Tablespoon Chopped Chives
  • 1 Tablespoon Chopped Tarragon
  • 1 Tablespoon Roasted Garlic
  • 1 Teaspoon Lemon Zest
  • 1 Teaspoon Lime Zest
  • 1 Teaspoon Orange Zest


Soften the butter and fold the herbs, zest, and garlic into the butter. Using wax paper, roll the butter into a cylinder and refrigerate overnight.

Sear the scallops in a dry cast-iron skillet. Remove when medium doneness is achieved, place a slice of butter on top and serve with your favorite side.

Butter Poached Oysters with Wilted Leeks and Bacon with Blue Cheese

Yields 4/5 Servings


  • 12 Oysters
  • ½ Cup Butter
  • 1 Cup Chopped Bacon Rendered (Save Grease)
  • 5 Cups Sliced Leeks
  • ¼ Cup Sliced Scallions
  • 2 Tablespoons Lemon Juice
  • 1 Teaspoon Poppy Seeds
  • ½ Cup Blue Cheese Crumbles
  • Hot Sauce, As Needed


If shucking oysters, shuck and remove the oyster and save oyster liquor.

In a sauce pan, add one tablespoon of bacon grease and one tablespoon of butter.

Add leeks and sweat. Add poppy seeds and lemon juice.

In a separate pan, add remaining butter and bacon fat with beer. Bring to a simmer; add oysters and poach 1-2 minutes. Remove and place in serving dish/shell.

Top with warm leeks and garnish with hot sauce, bacon and scallions.

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