Ingredients

• 2 large English cucumbers
• 1/2 teaspoon kosher salt, divided
• Freshly ground pepper, to taste
• 3 teaspoons butter, divided
• 3 teaspoons extra-virgin olive oil, divided
• 1/4 cup reduced-fat sour cream
• 1 1/4 pounds large dry sea scallops, (see Tip), tough muscle removed
• 1 tablespoon minced fresh dill, or flat-leaf parsley for garnish

---

Cooking Directions

Step 1

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.

Step 2

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.

Step 3

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.