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 scallops
a half of English cucumber, thinly sliced
a quarter of red onion, thinly sliced
four basil leaves
one lemon, zest and juice
one French thyme twig
one garlic clove, chopped
one-third cup of white wine vinegar
two tablespoons of 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 to 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 and 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.

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