Roasted Scallops with Cucumber
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
Succulent pan-seared scallops paired with refreshing cucumber ribbons, finished with a bright lemon-herb butter sauce that elevates this elegant yet simple dish.
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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