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
Seared Scallops With Sautéed Cucumbers - The Huffington Post
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