Grilled Scallops with Cucumber

Instructions

1. 1

   Combine 3 tablespoons olive oil, lemon juice, minced garlic, and fresh dill in a small bowl. Whisk until emulsified and season with a pinch of salt and pepper. Set the vinaigrette aside.

   Tip: Make the vinaigrette ahead of time to allow flavors to meld.

2. 2

   Arrange cucumber ribbons on a serving platter, slightly overlapping. Scatter red onion slices and capers evenly across the cucumbers. Drizzle with half of the prepared vinaigrette and gently toss to combine.

3. 3

   Heat 1 tablespoon butter with 1 tablespoon olive oil in a large cast-iron or stainless steel skillet over medium-high heat until the butter foams and just begins to brown.

   Tip: Don't use non-stick pans for scallops as they won't develop a proper crust.

4. 4

   Season the dry scallops generously on both sides with sea salt and cracked black pepper. Once the skillet is very hot, carefully place half the scallops in the pan in a single layer without moving them.

   Tip: Pat scallops completely dry to ensure a golden crust forms.

5. 5

   Allow scallops to cook undisturbed for 2-3 minutes until a golden crust forms on the bottom. Flip each scallop gently and cook for another 2 minutes on the other side. Transfer to a warm plate.

   Tip: Scallops cook quickly; avoid overcooking or they'll become tough and rubbery.

6. 6

   Repeat the cooking process with the remaining butter, oil, and scallops.

7. 7

   In the same skillet, toast the panko breadcrumbs over medium heat for 2-3 minutes, stirring occasionally until golden brown and fragrant. Season with a light pinch of salt.

   Tip: Toasted breadcrumbs add textural contrast and prevent sogginess.

8. 8

   Arrange the warm scallops on top of the cucumber salad. Drizzle with remaining vinaigrette and top with the toasted panko breadcrumbs. Garnish with fresh dill sprigs and serve immediately.