Cut cucumbers in half lengthwise, scrape out seeds with a spoon and cut crosswise into 1/4" thick slices. Transfer to a colander set over a bowl. Toss with 1/4 tsp of salt and set aside for 30 minutes to drain.
Heat 1 tsp butter and 2 tsp oil in a 12" cast iron skillet over high heat. Add the drained cucumbers and cook, stirring until wilted and beginning to brown, 2-4 minutes. Stir in sour cream and cook stirring for 1 minute. Transfer to a small bowl.
Wipe out pan. Heat remaining 2 tsp butter and 1 tsp oil over high heat. Add scallops season with the remaining 1/4 tsp salt and pepper and cook until lightly browned and cook through, 2 to 3 minutes per side. Gently stir the cucumber mixture int to the scallops. Serve garnished with dill (or parsley), if desired.
Buy "dry" scallops (scallops that have not been treated with sodium tripolyphosphate or STP.) Scallops that have been treated with STP ("wet") were subjected to a chemical bath and are not only mushy and less flavorful, but also will not brown properly.