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Seared Scallops with Sauteed Cucumbers

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  • Ready in: 1 hour (total)
  • Serves: 4
  • Complexity: medium


  • 2 large English cucumbers
  • 1/2 tsp kosher salt, divided
  • Freshly ground pepper to taste
  • 3 tsp butter divided
  • 3 tsp EVOO, divided
  • 1/4 cup reduced fat sour cream
  • 1 1/4lbs large dry sea scallops, tough muscle removed
  • 1 Tbsp minced dried dill or flat leaf parsley


  1. 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.

  2. 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.

  3. 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.

  4. TIP:
    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.

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