Seared Scallops With Sautéed Cucumbers

Name: Seared Scallops With Sautéed Cucumbers
Prep time: 1 h 2 min
Cook time: 1 h 2 min
Total time: 1 h 2 min
Yield: 4
Cuisine: Global
Ingredients: 3 teaspoons butter, divided; 2 larges English cucumbers; 1 Tbsp minced fresh dill, or flat-leaf parsley for garnish; 1 teaspoons kosher salt, divided; 59 milliliters reduced-fat sour cream; 3 teaspoons extra-virgin olive oil, divided; 4 servings Freshly ground pepper, to taste; 567 grams dry sea scallops, (see Tip), tough muscle removed

Seared Scallops With Sautéed Cucumbers is a gluten free, primal, and vegetarian recipe with 4 servings. One serving contains 96 calories, 2g of protein, and 8g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of cream, olive oil, sea scallops, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 1 hour and 2 minutes.

Ingredients

Servings:

3teaspoons

butter, divided 2larges

English cucumbers 1Tbsp

minced fresh dill, or flat-leaf parsley for garnish 1teaspoons

kosher salt, divided 59milliliters

reduced-fat sour cream 3teaspoons

extra-virgin olive oil, divided 4servings

Freshly ground pepper, to taste 567grams

dry sea scallops, (see Tip), tough muscle removed

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is Santan Ema Reserve Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 14 dollars.