Seared Scallops With Lemon Brown Butter & Simmered Summer Ve

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.

• Ready In: 16 mins
• 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

1. Heat the olive oil in medium skillet, over medium-high heat; add shallots.
2. Cook, stirring, until softened, about 2 minutes; season with 1/4 teaspoons each of the salt and pepper.
3. Add the tomato; cook, stirring, 2-3 minutes.
4. Add cucumbers; cook, stirring until they begin to soften, 1-2 minutes.
5. Add chicken broth and water; cook until liquid is absorbed, 3-4 minutes. Toss with parsley; lower the heat to low. Keep warm.
6. Meanwhile, season scallops with remaining 1/4 teaspoons each of the salt and pepper.
7. 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.
8. Place scallops in skillet; cook, without moving, until scallops form a dark crust, about 3 minutes.
9. 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.
10. Remove scallops from pan; keep warm.
11. 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.