Cooking as a single gal can be tricky. Most recipes yield at least 2 servings, but what if I don’t want leftovers? Why, pre-tell, does every preparation serve two people? What if it’s just me?! As I said,
life cooking as a single gal can be tricky.
I snagged a few of these jumbo scallops from school (there were extra, ok, I’m not a shellfish klepto) and knew they would be an excellent meal for one. I don’t go out of my way for cucumbers, but a light sauté really perks them up. A handful of finely sliced snap peas and a creamy dollop of sour cream and you’ll be glad you don’t have to share!
Seared Scallops with Sautéed Cucumbers and Snap Peas
- 1 tsp. olive oil
- 1 tsp. butter
- 1/2 medium cucumber
- 1/2 cup sugar snap peas
- 1 T. sour cream (reduced fat or regular)
- 3 jumbo sea scallops
- 1/2 tsp fresh or dried dill
- Kosher salt and black pepper
- Slice cucumber lengthwise and use a spoon to scrape out seeds. Cut into 1/4″ slices, place in colander and toss with a pinch of salt. Set aside.
- Meanwhile, slice sugar snap peas into a long strips. In a large skillet, melt 1/2 tsp. butter over medium-high heat. Add 1/2 tsp. olive oil, cucumbers and sugar snap peas and saute for about 5 minutes, stirring or tossing to prevent burning.
- Stir in 1 T. sour cream for 1 minute. Transfer vegetables to a serving platter. Wipe out skillet.
- Melt remaining 1/2 tsp. butter and 1/2 tsp. olive oil over medium-high heat. Gently pat scallops with a paper towel to dry and season with salt and pepper. Place scallops in pan and sear 2-5 minutes on each side until golden brown. Place scallops on top of vegetable mixture and sprinkle with dill.
Source: Adapted from EatingWell