Cooking Recipes Rice Seafood

Scallops In Creamy Cucumber Sauce


Scallops In Creamy Cucumber Sauce

Servings 4


  • 2 large seedless cucumbers-diced
  • 1/2 tsp kosher salt divided in half
  • 3 tsp butter divided in half
  • 3 tsp olive oil divided in half
  • 1/4 cup sour cream
  • 1 1/2 lbs sea scallops patted dry
  • 1/4 tsp black pepper
  • 2 cups hot cooked brown rice for serving


  • Dice cucumbers, then put in a colander over plate. Sprinkle with 1/4 tsp salt and set aside for 30 minutes. This will help the excess water come out of the cucumbers.
  • In skillet over medium-high heat, add 1/2 the butter and 1/2 the olive oil.
  • When oil and butter are hot, add the drained cucumbers and cook, until cucumbers soften and lightly browned (stir often).
  • Add the sour cream,cook and stir for approximately 1 minute or until creamy and hot.
  • Add the remaining butter and olive oil to skillet over medium-high heat.
  • Add the scallops to hot butter and oil, sprinkle with the remaining salt and all the black pepper and cook, turning, until lightly browned. Do NOT under cook the scallops.
  • Add cucumber mixture back in to skillet and mix well until evenly heated.
  • Serve over 1/2 Cup brown rice.