Seared Scallops with Sauteed Cucumbers
Recipe from EatingWell

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.



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

Directions
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:

1.
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.
Nutrition information
Per Serving: cal. (kcal) 225, Fat, total (g) 9, chol. (mg) 60, sat. fat (g) 4, carb. (g) 10, Monosaturated fat (g) 3, fiber (g) 1, pro. (g) 25, vit. C (mg) 9, sodium (mg) 377, Potassium (mg) 697, Vegetables () 1, Lean Meat () 3, Percent Daily Values are based on a 2,000 calorie diet
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