Scallops In Creamy Cucumber Sauce Recipe

2 large seedless (English) cucumbers
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 1/4 to 1 1/2 lbs sea scallops, patted dry
1/4 tsp black pepper
hot cooked brown rice for serving

Wash and dice cucumbers, then put in a colander over a bowl or plate. Sprinkle with 1/4 tsp salt and set aside for about 20 to 30 minutes. This will help the excess water come out of the cucumbers.

Put a heavy skillet over medium-high heat, add 1/2 the butter and 1/2 the olive oil. When hot, add the drained cucumbers and cook, stirring, just until cucumbers soften and are slightly browned.

Add the sour cream to the skillet, stir and cook for about 1 minute or until nice and creamy and hot; spoon out into a bowl and keep warm.

Add the remaining butter and olive oil to skillet over medium-high heat. When hot, add the scallops, sprinkle with the remaining salt and all the black pepper and cook, turning, until browned nicely.

Add the cucumber mixture back into the skillet, cook and stir until mixture is heated through, then serve immediately.

Serve over brown rice for a full meal.

Will serve 4 to 6.