Seared Scallops With Lemon Brown Butter & Simmered Summer Ve |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
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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:
2 tablespoons olive oil |
2 shallots, finely chopped |
1/2 teaspoon salt |
1/2 teaspoon white pepper |
1 tomato, 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.
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