Seared Scallops with Sautéed Cucumbers
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.
- 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
- 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.
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.
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.
Nutrition Bonus: Selenium (46% daily value), Magnesium (25% dv), Potassium (20% dv), Vitamin C (15% dv).
Carbohydrate Servings: 1/2
Exchanges: 1 vegetable, 3 lean meat
More From EatingWell
If you work out in the morning, refuel with one of these...
Our healthy Labor Day recipes are a delicious way to...
One-pot recipes are the perfect solution for easy weeknight...
Our healthy stir-fry recipes are full of fiber-rich...
Packed with a bounty of nutrients as well as fiber, green...
Store-bought packaged foods can make cooking or baking easier...
Whether grilled, seared, broiled, baked or made into burgers...
Whether you’re roasting beets, serving them sliced on a salad...
Celebrate summer with our summer dessert recipes made with...In the dog days of summer, you don’t have to turn on your stove...
When summer tomatoes from backyard gardens and farmstands hit...
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
- Type of Dish
- Main dish, fish/seafood
- Ease of Preparation
- Total Time
- 1 hour or less
- Main Ingredient
- Preparation/ Technique
- September/October 2007