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.”

Ingredients Nutrition


  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.

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