Scallops with Cucumber Salad

Summer without cucumbers is like summer without shorts. Unthinkable. Crisp and cooling, cucumbers are indispensable when the heat sets in. While I love them tucked into an icy bowl of naengmyeon, they’re equally persuasive in a quick salad that refreshes without effort. Paired with scallops, they make a meal that feels considered without demanding much time at the stove.

This is the kind of dish that understands restraint: clean flavors, minimal heat, and just enough acidity to keep everything awake.

INGREDIENTS
[serves 2 as a main course]

six large scallops

half of an English cucumber, thinly sliced

one-quarter of red onion, thinly sliced

four basil leaves

zest and juice from one lemon

one twig of French thyme

one garlic clove, chopped

one-third of a cup of white wine vinegar

two tablespoons brown sugar

a light pinch of sea salt

a sliver of unsalted butter

In a bowl, mix the white wine vinegar and brown sugar until the sugar dissolves. Add the cucumber, red onion, basil leaves, and the thyme leaves removed from the stem. Toss to coat evenly in the sweetened vinegar. Cover and refrigerate for 30-60 minutes.

In a separate bowl, combine the lemon zest, lemon juice, chopped garlic, and a light pinch of sea salt. Add the scallops, turning gently to coat. Cover and refrigerate for 30 minutes, but no longer than 60 minutes.

When ready to cook, heat a frying pan over high heat and add the sliver of butter. Once the butter melts, add the scallops along with about half of the lemon juice from the marinade. Sear for one to two minutes per side, until just cooked through.

Plate the scallops alongside the chilled cucumber salad and serve immediately.

Enjoy.

_____

Browse my recipe box for flavorful dishes:

Herbed Lamb Double Rib Chops

Lime et Elephant Garlic Flower Shrimp

Salmon e Spinach Lemon Fettuccine

Fried Pork Chops

Korean Style Slow Cooked Beef Short Ribs, aka: Galbi Jjim

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