Seared Scallops With Lemon Brown Butter & Simmered Summer Ve

Total Time: 16 mins Preparation Time: 10 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 shallots, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1 tomato, chopped (or 1/2 pint cherry tomatoes, quartered)
• 2 english seedless cucumbers, unpeeled (or 3 large cucumbers, peeled, seeded)
• 1/4 cup chicken broth
• 1/4 cup water
• 1/2 cup fresh parsley, finely chopped
• 12 sea scallops, large
• 1/4 cup butter
• 1/2 lemon, juice of

Recipe

• 1 heat the olive oil in medium skillet, over medium-high heat; add shallots.
• 2 cook, stirring, until softened, about 2 minutes; season with 1/4 teaspoons each of the salt and pepper.
• 3 add the tomato; cook, stirring, 2-3 minutes.
• 4 add cucumbers; cook, stirring until they begin to soften, 1-2 minutes.
• 5 add chicken broth and water; cook until liquid is absorbed, 3-4 minutes. toss with parsley; lower the heat to low. keep warm.
• 6 meanwhile, season scallops with remaining 1/4 teaspoons each of the salt and pepper.
• 7 heat 2 tbsps. of the butter until foamy and just beginning to brown in a large heavy skillet or dutch oven over medium-high heat.
• 8 place scallops in skillet; cook, without moving, until scallops form a dark crust, about 3 minutes.
• 9 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.
• 10 remove scallops from pan; keep warm.
• 11 heat the remaining 2 tbsps. of the butter in skillet until foamy; stir in lemon juice. serve scallops next to the cucumbers, drizzled with the lemon brown butter.