Subj : BH&G 2218
To   : ALL
From : DAVE DRUM
Date : Fri Mar 26 2021 15:40:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Seared Scallops w/Sauteed Cucumbers
 Categories: Seafood, Squash, Dairy, Herbs
      Yield: 4 Servings
 
      2 lg English cucumbers
    1/2 ts Kosher salt; divided
           Fresh ground pepper
      3 ts Butter; divided
      3 ts Extra-virgin olive oil;
           - divided
    1/4 c  Sour cream
  1 1/4 lb Large dry sea scallops; *
           - tough muscle removed
      1 tb Minced fresh dill or
           - flat-leaf parsley; garnish
 
  Cut cucumbers in half lengthwise, scrape out seeds with a
  spoon and cut crosswise into 1/4-inch-thick slices.
  Transfer to a colander set over a bowl. Toss with 1/4
  teaspoon salt and set aside for 30 minutes to drain.
  
  Heat 1 teaspoon butter and 2 teaspoons oil in a 12-inch
  cast-iron skillet over high heat. Add the drained
  cucumbers and cook, stirring, until wilted and beginning
  to brown, 2 to 4 minutes. Stir in sour cream and cook,
  stirring, for 1 minute. Transfer to a small bowl.
  
  Wipe out the pan. Heat the remaining 2 teaspoons butter
  and 1 teaspoon oil over high heat. Add scallops, season
  with the remaining 1/4 teaspoon salt and pepper and cook
  until lightly browned and cooked through, 2 to 3 minutes
  per side. Gently stir the cucumber mixture into the
  scallops. Serve garnished with dill (or parsley), if
  desired.
  
  Tip: Be sure to buy "dry" sea scallops (scallops that have
  not been treated with sodium tripolyphosphate, or STP).
  Scallops that have been treated with STP ("wet" scallops)
  have been subjected to a chemical bath and are not only
  mushy and less flavorful, but also will not brown
  properly.
  
  EatingWell.com | August 2014
  
  MM Format by Dave Drum - 15 August 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Talk low, talk slow, and don't talk too much." -- John Wayne
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