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Scallops with Cucumber Salad

Scallops with Cucumber Salad for a Fresh Spring Delight

Enjoy Scallops with Cucumber Salad, a perfect spring recipe combining fresh ingredients and elegant presentation.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Appetizers
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scallops
  • 12 units Fresh Scallops Opt for high-quality, fresh scallops for best flavor.
  • 1 teaspoon Kosher Salt Essential for seasoning.
  • 1 teaspoon Freshly Cracked Black Pepper
  • 2 tablespoons Extra Virgin Olive Oil Used for searing.
For the Salad
  • 1 medium Cucumber Provides fresh crunch.
  • 1 medium Avocado Contributes creaminess and healthy fats.
  • 4 units Radishes Add peppery bite.
  • 2 units Scallions Impart mild onion flavor.
  • 1 cup Sugar Snap Peas Introduce sweetness and bright color.
  • 1 tablespoon Lemon Zest Brightens the salad.
  • 2 tablespoons Lemon Juice Adds zing.
  • 2 tablespoons Extra Virgin Olive Oil Acts as dressing base.
  • 1 teaspoon Kosher Salt For seasoning.
  • 1 teaspoon Freshly Cracked Black Pepper To taste.
For the Mascarpone Base
  • 1 cup Mascarpone Cheese Creates a creamy base.
  • 1 teaspoon Flaky Sea Salt For garnish.

Equipment

  • Stainless steel skillet

Method
 

Preparation
  1. Begin by patting the fresh scallops dry with paper towels to remove excess moisture.
  2. Allow the scallops to sit at room temperature for about 15 minutes.
  3. In a large mixing bowl, combine the sliced cucumber, diced avocado, thinly sliced radishes, chopped scallions, and sugar snap peas.
  4. Add the fresh lemon zest, lemon juice, and drizzle with extra virgin olive oil.
  5. Toss everything together until well-coated, then season with kosher salt and freshly cracked black pepper.
  6. Place a stainless steel skillet over medium heat and add just enough extra virgin olive oil to coat the bottom.
  7. Carefully place the scallops in the hot skillet and sear for about 2 minutes.
  8. Flip the scallops and cook for an additional 1-2 minutes until opaque and slightly firm.
  9. On a large serving plate, create a swoosh of creamy mascarpone cheese.
  10. Arrange the scallops atop the mascarpone, followed by a generous spoonful of cucumber salad.
  11. Garnish with fresh dill, black pepper, and flaky sea salt.
  12. Serve immediately.

Nutrition

Serving: 1portionCalories: 350kcalCarbohydrates: 26gProtein: 22gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 600mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 300IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

Ensure your skillet is hot before adding scallops to get a proper sear. Pat scallops dry to avoid excess moisture.

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