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:
16mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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