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Ingredients

• 2   large English cucumbers
• 1/2 teaspoon  kosher salt, divided
•   Freshly ground pepper, to taste
• 3 teaspoons  butter, divided
• 3 teaspoons  extra-virgin olive oil, divided
• 1/4 cup  reduced-fat sour cream
• 1 1/4 pounds  large dry sea scallops, (see Tip), tough muscle removed
• 1 tablespoon  minced fresh dill, or flat-leaf parsley for garnish

Description

Sweet Sea Scallops Pair Beautifully With Lightly Sauteed Cucumbers. Try Adding A Handful Of Julienned Snow Peas To The Cucumbers, For Extra Crunch. Serve Simply With Crusty Bread Or A Few Boiled New Potatoes.

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