Seared Scallops with Sauteed Cucumbers

Seared Scallops with Sauteed 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.

Recipe from EatingWell
SERVINGS
4
PREP TIME
25 mins
TOTAL TIME
1 hr

Seared Scallops with Sauteed 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.

Recipe from EatingWell
Recipe from EatingWell
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
Related Video
What is Aioli--Counter Intelligence

Aļoli is a garlic mayonnaise, originally from the Provence region of France. It's used as a condiment for potatoes, fish, and vegetables.

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) 8.86, sodium (mg) 377, Potassium (mg) 697, Vegetables () 1, Lean Meat () 3, Percent Daily Values are based on a 2,000 calorie diet
Comments
Back to Top