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Seared Scallops With Sautéed Cucumbers

Seared Scallops With Sautéed Cucumbers
This Recipe Is:

WebMD Recipe from

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.

Prep: 25 minutes | Total Time: 1 hour
  • 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
  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.
  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.
  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.



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.

Nutritional Information

Makes: 4 servings
  • Calories225
  • Fat9 g
    • Saturated fat4 g
  • Cholesterol60 mg
  • Carbohydrates10 g
    • Dietary fiber1 g
  • Protein25 g
  • Sodium377 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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