Seared Scallops with Sautéed Cucumbers

http://www.eatingwell.com/recipes/seared_scallops_with_saut_ed_cucumbers.html

From EatingWell:  September/October 2007

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.

4 servings | Active Time: 25 minutes | Total Time: 1 hour

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

Preparation

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.

Nutrition

Per serving : 225 Calories; 9 g Fat; 4 g Sat; 3 g Mono; 60 mg Cholesterol; 10 g Carbohydrates; 25 g Protein; 1 g Fiber; 377 mg Sodium; 697 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 3 lean meat

Tips & Notes

• 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.