Seared scallops with lemon brown butter
2 tablespoons olive oil
2 shallots, finely chopped
1/2 teaspoon each: salt, white pepper
1 tomato, chopped or 1/2 pint cherry
2 seedless cucumbers, unpeeled, or 3
large cucumbers, peeled, seeded
1/4 cup each: chicken broth, water
1/2 cup finely chopped parsley
12 large sea scallops
1/2 stick (1/4 cup) butter
Juice of 1/2 lemon
Makes 4 servings.
Heat the olive oil in medium skillet, over medium-high heat; add shallots. Cook, stirring, until softened, about 2 minutes; season with 1/4 teaspoon each of the salt and pepper. Add the tomato; cook, stirring, 2-3 minutes. Add cucumbers; cook, stirring until they begin to soften, 1-2 minutes. Add chicken broth and water; cook until liquid is absorbed, 3-4 minutes. Toss with parsley; lower the heat to low. Keep warm.
Meanwhile, season scallops with remaining 1/4 teaspoon each of the salt and pepper. Heat 2 tablespoons of the butter until foamy and just beginning to brown in a large heavy skillet or Dutch oven over medium-high heat. Place scallops in skillet; cook, without moving, until scallops form a dark crust, about 3 minutes. Turn; cook until scallops are cooked to desired degree of doneness, 1-2 minutes, more for medium-rare. (There will be a translucent horizontal strip in the middle portion only.) Do not overcook.
Remove scallops from pan; keep warm. Heat the remaining 2 tablespoons of the butter in skillet until foamy; stir in lemon juice. Serve scallops next to the cucumbers, drizzled with the lemon brown butter.
Nutrition information per serving: 235 calories, 69 percent of calories from fat, 19 g fat, 8 g saturated fat, 45 mg cholesterol, 8 g carbohydrates, 10 g protein, 420 mg sodium, 2 g fiber.