- 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
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.
- Serving: Per serving
- Calories: 225
- Carbohydrates: 10g
- Fat: 9g
- Protein: 25g
- Dietary Fiber: 1g
- Saturated Fat: 4g
- Monounsaturated Fat: 3g
- Cholesterol: 60mg
- Potassium: 697mg
- Sodium: 377mg
- Exchanges: 1 vegetable, 3 lean meat
- Carbohydrate Servings: 1/2