Seared Scallops With Lemon Brown Butter & Simmered Summer Ve
- Ready In:
- 16mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 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
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Busters friend
Pleasure Island, 73
<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster & Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br />http://www.recipezaar.com/members/home/62264/DSCN0335.JPG <br />Big whiskers - <br />http://www.recipezaar.com/members/home/62264/DSCN0333.JPG <br /> <br />For those of you who gave kind condolences - thank you so very much. <br />http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 <br /> <br /> <br />I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.</p>