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.

Perla Meyers
Source: EatingWell Magazine, September/October 2007


Recipe Summary

1 hr


Ingredient Checklist


Instructions Checklist
  • 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 Facts

204 calories; protein 18.8g 38% DV; carbohydrates 12.1g 4% DV; exchange other carbs 1; dietary fiber 1g 4% DV; sugars 3.2g; fat 9.1g 14% DV; saturated fat 3.7g 19% DV; cholesterol 47.5mg 16% DV; vitamin a iu 347.1IU 7% DV; vitamin c 5.4mg 9% DV; folate 37.6mcg 9% DV; calcium 55.7mg 6% DV; iron 1.1mg 6% DV; magnesium 57.5mg 21% DV; potassium 589.2mg 17% DV; sodium 713.2mg 29% DV; thiamin 0.1mg 7% DV.