Seared Scallops with Sautéed Cucumbers and Snap Peas

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

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. Stir in 1 T. sour cream for 1 minute. Transfer vegetables to a serving platter. Wipe out skillet.
  4. 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

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