Prep 10 mins
Cook 6 mins
A nice quick recipe from the Chicago Tribune. I love gently simmered cukes - this is light & satisfying at the same time. A nice way to eat a cucumber if your garden is wildly successful. The only trick to this recipe is to have the heat high enough to sear but not overcook the scallops.
- 2 tablespoons olive oil
- 2 shallots, finely chopped
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon white pepper
- 1 tomatoes, chopped (or 1/2 pint cherry tomatoes, quartered)
- 2 English seedless cucumbers, unpeeled (or 3 large cucumbers, peeled, seeded)
- 1⁄4 cup chicken broth
- 1⁄4 cup water
- 1⁄2 cup fresh parsley, finely chopped
- 12 sea scallops, large
- 1⁄4 cup butter
- 1⁄2 lemon, juice of
- Heat the olive oil in medium skillet, over medium-high heat; add shallots.
- Cook, stirring, until softened, about 2 minutes; season with 1/4 teaspoons each of the salt and pepper.
- Add the tomato; cook, stirring, 2-3 minutes.
- Add cucumbers; cook, stirring until they begin to soften, 1-2 minutes.
- Add chicken broth and water; cook until liquid is absorbed, 3-4 minutes. Toss with parsley; lower the heat to low. Keep warm.
- Meanwhile, season scallops with remaining 1/4 teaspoons each of the salt and pepper.
- Heat 2 Tbsps. of the butter until foamy and just beginning to brown in a large heavy skillet or Dutch oven over medium-high heat.
- Place scallops in skillet; cook, without moving, until scallops form a dark crust, about 3 minutes.
- Turn; cook until scallops are cooked to desired degree of doneness, 1-2 minutes, more for medium-rare. (There will be a translucent horizontal strip in the middle portion only.) Do not overcook.
- Remove scallops from pan; keep warm.
- Heat the remaining 2 Tbsps. of the butter in skillet until foamy; stir in lemon juice. Serve scallops next to the cucumbers, drizzled with the lemon brown butter.