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.