Seared Scallops with Sauteed Cucumbers
- cal. (kcal) 225
- Makes: 4 servings
- Prep: 25 mins
- Start to Finish: 1 hr
- Carb Grams Per Serving: 10
large English cucumbers
kosher salt, divided
Freshly ground pepper, to taste
extra-virgin olive oil, divided
reduced-fat sour cream
large dry sea scallops, (see Tip), tough muscle removed
minced fresh dill, or flat-leaf parsley for garnish
- 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.
- 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.
- 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.
Nutrition InformationServings Per Recipe: 4
PER SERVING: 225 cal., 9 g total fat (4 g sat. fat), 60 mg chol., 377 mg sodium, 10 g carb. (1 g fiber), 25 g pro.