Scallops with Cucumber Salad


Summer without cucumbers is like summer without shorts, heart-breaking! While I love cucumbers with my icy cold bowl of naengmyeon, they also make a refreshing salad that beats any heat. Serve it with scallops for a fabulous meal without much time on the stove.

INGREDIENTS
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, 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 vinegar and brown sugar until the sugar is resolved. Add the cucumber, red onion, basil leaves, and French thyme removed from its stem.  Coat them with the brown sugar vinegar. Cover and refrigerate for 30 to 60 minutes. 


In a separate bowl, mix lemon zest, juice, chopped garlic, and a light pinch of sea salt. Add scallops. Cover and refrigerate for 30 to 60 minutes. When ready to cook, heat a frying pan over high heat and add a sliver of butter. Once the butter melts, add the scallops and about half of its lemon juice. Cook for one to two minutes on each side or until the scallops are cooked. Plate the scallops with prepared cucumber salad, and enjoy!



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