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    Seared Scallops With Sautéed Cucumbers

    Sweet sea scallops pair beautifully with lightly sauteed cucumbers. Try adding a handful of julienned snow peas to the cucumbers, for extra crunch. Serve simply with crusty bread or a few boiled new potatoes.

    Ingredients

    • 2 large English cucumbers
    • 1/2 teaspoon kosher salt, divided
    • Freshly ground pepper, to taste
    • 3 teaspoons butter, divided
    • 3 teaspoons extra-virgin olive oil, divided
    • 1/4 cup reduced-fat sour cream
    • 1 1/4 pounds large dry sea scallops, (see Tip), tough muscle removed
    • 1 tablespoon minced fresh dill, or flat-leaf parsley for garnish

    Instructions

    Step 1
    Cut cucumbers in half lengthwise, scrape out seeds with a spoon and cut crosswise into 1/4-inch-thick slices. Transfer to a colander set over a bowl. Toss with 1/4 teaspoon salt and set aside for 30 minutes to drain.
    Step 2
    Heat 1 teaspoon butter and 2 teaspoons oil in a 12-inch cast-iron skillet over high heat. Add the drained cucumbers and cook, stirring, until wilted and beginning to brown, 2 to 4 minutes. Stir in sour cream and cook, stirring, for 1 minute. Transfer to a small bowl.
    Step 3
    Wipe out the pan. Heat the remaining 2 teaspoons butter and 1 teaspoon oil over high heat. Add scallops, season with the remaining 1/4 teaspoon salt and pepper and cook until lightly browned and cooked through, 2 to 3 minutes per side. Gently stir the cucumber mixture into the scallops. Serve garnished with dill (or parsley), if desired.

    Tips

    Tip: Be sure to buy “dry” sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP (“wet” scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but also will not brown properly.

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