Seared Scallops with Cucumber Salad
A delightful dish balancing rich flavors and refreshing zest with perfectly seared scallops and a crisp cucumber salad dressed with creamy mascarpone and honey.
Servings: 4 servings
Calories: 320kcal
Ingredients
For the Scallops
- 1 pound large sea scallops Opt for dry-packed scallops for best results.
- 1 tablespoon olive oil Choose a high-quality olive oil.
- 1 teaspoon salt Essential for elevating the natural flavors.
- 1/2 teaspoon black pepper Adds warmth and spice.
For the Cucumber Salad
- 1 cup cucumber, thinly sliced Provides a hydrating crunch.
- 1/4 cup red onion, thinly sliced Brings a sharpness to the salad.
- 1 tablespoon fresh dill, chopped Adds a bright and fragrant touch.
- 1 tablespoon lemon juice Enhances the dish's flavors.
For the Creamy Mascarpone
- 1/2 cup mascarpone cheese Provides a luxurious base.
- 1 tablespoon honey Adds sweetness to the mascarpone.
Instructions
Prepare the Cucumber Salad
- Wash the cucumber thoroughly under cool water.
- Slice the cucumber thinly and the red onion as thin as possible.
- In a mixing bowl, combine the cucumber and red onion.
- Add dill and lemon juice, tossing gently to mix. Set aside.
Sear the Scallops
- Heat olive oil in a skillet over medium-high heat.
- Season scallops with salt and pepper.
- Place scallops in a single layer in the skillet.
- Cook for 2-3 minutes until golden, then flip and cook for another 2-3 minutes until opaque.
Prepare the Creamy Mascarpone
- Blend mascarpone cheese with honey until smooth.
Assemble and Serve
- Place a dollop of mascarpone on each plate.
- Top with cucumber salad and arrange scallops on top.
- Garnish as desired and serve immediately.
Notes
Store leftovers in an airtight container for up to 2 days. Reheat scallops in a skillet for best texture.