Roasted Scallops with Cucumber
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in under half an hour and tastes like you've spent hours in the kitchen. Roasted scallops are naturally packed with protein and minerals, making them a wonderfully nutritious choice for any night of the week. The cucumber adds a refreshing crunch that balances the richness of the butter and garlic perfectly, while fresh dill ties everything together with bright, aromatic flavor. What I love most is how simple this dish is to prepare, yet it feels elegant enough to impress guests. The whole thing roasts in just twelve minutes, leaving you with tender, caramelized scallops and a silky pan sauce that's absolutely divine.
Ella x
Ingredients
- 16large scallops(pat dry with paper towels)
- 2english cucumber(peeled into ribbons with vegetable peeler)
- 4 tablespoonsbutter(divided)
- 3 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 2 tablespoonsfresh dill(finely chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsolive oil
- 1shallot(thinly sliced)
- 59 mlwhite wine
- ½ teaspoonlemon zest
Detail level
Instructions
- 1
Remove scallops from refrigeration 10 minutes before cooking. Pat each scallop completely dry with paper towels and season both sides generously with sea salt and black pepper.
Tip: Dry scallops are essential for achieving a golden crust; moisture prevents browning.
- 2
Heat olive oil in a large skillet over medium-high heat until shimmering. Working in batches if needed, place scallops in the pan without moving them for 2-3 minutes until golden.
Tip: Resist the urge to move the scallops; let them develop a caramelized crust undisturbed.
- 3
Flip each scallop carefully and cook the other side for another 1-2 minutes until opaque. Transfer cooked scallops to a warm plate.
Tip: Scallops cook quickly; overcooked scallops become tough and rubbery.
- 4
In the same skillet, add 1 tablespoon butter and sauté the sliced shallot for 1 minute until fragrant.
- 5
Pour in white wine, scraping up any browned bits from the bottom of the pan, and simmer for 2 minutes to reduce by half.
Tip: This deglazing technique captures all the flavorful browned bits for deeper sauce.
- 6
Add minced garlic and cook for 30 seconds until aromatic, then whisk in remaining butter, lemon juice, dill, and lemon zest.
- 7
Toss cucumber ribbons gently in the warm sauce (do not cook them; they should remain fresh and crisp) for just 30 seconds.
Tip: Keep cucumber ribbons raw to maintain their refreshing crunch and contrast with warm scallops.
- 8
Divide cucumber mixture among four serving plates, top each with four scallops, and drizzle with extra sauce. Garnish with additional fresh dill and a light sprinkle of lemon zest before serving immediately.
Tip: Serve immediately while scallops are still warm and cucumber is crisp for the best experience.
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