Seared Scallops with Sauteed Cucumbers

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From: EatingWell Magazine 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.

Ingredients 4 servings

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  • 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

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  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.
  • 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 information

  • Per serving: 204 calories; 9 g fat(4 g sat); 1 g fiber; 12 g carbohydrates; 19 g protein; 38 mcg folate; 48 mg cholesterol; 3 g sugars; 0 g added sugars; 347 IU vitamin A; 5 mg vitamin C; 56 mg calcium; 1 mg iron; 713 mg sodium; 589 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 3 lean meat

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