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.
Nutrition per serving may change if servings are adjusted.
2 large English cucumbers
½ teaspoon kosher salt, divided
Freshly ground pepper, to taste
3 teaspoons butter, divided
3 teaspoons extra-virgin olive oil, divided
¼ cup reduced-fat sour cream
1¼ pounds large dry sea scallops, (see Tip), tough muscle removed
1 tablespoon minced fresh dill, or flat-leaf parsley for garnish
Cut cucumbers in half lengthwise, scrape out seeds with a spoon and cut crosswise into ¼-inch-thick slices. Transfer to a colander set over a bowl. Toss with ¼ 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 ¼ 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.
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