Scallops with Cucumber Salad & Mascarpone
seared scallops with a crisp, lemony cucumber salad and creamy mascarpone cheese
servings: 4
Ingredients
Scale
- 1 ½ lbs sea scallops, side muscle removed
- 1 small cucumber, thinly sliced on a mandolin
- 1 avocado, pitted + diced
- 2 radishes, thinly sliced on a mandolin
- 2 scallions, thinly sliced
- ¼ lb sugar snap peas, thinly sliced on an angle
- 1 tsp lemon zest
- 3 tbsp lemon juice
- ¼ cup extra virgin olive oil
- kosher salt
- freshly cracked black pepper
- neutral cooking oil
- 8 oz mascarpone cheese
- 1 tbsp fresh dill leaves
- flaky sea salt
Instructions
- Pat the scallops dry with paper towels and let them sit at room temperature for 15 minutes or so.
- Meanwhile, combine the sliced cucumber, avocado, radishes, scallions, sugar snap peas, lemon zest, lemon juice, and extra virgin olive oil in a mixing bowl. Toss to combine. Season with salt and black pepper to taste.
- Heat a 12” stainless steel skillet over medium heat. Add enough cooking oil to just coat the bottom of the pan. When the oil is very hot (you should hear a sizzle), place the scallops into the skillet. Work in batches (or use two skillets) if needed so that you don’t overcrowd the pan.
- Sear the scallops for about 2 minutes until a golden crust forms. Flip them over and finish cooking for 1-2 minutes longer.
- Swoosh the mascarpone cheese onto a large plate. Place the scallops onto the mascarpone. Spoon the cucumber salad over top. Garnish with the fresh dill, more freshly cracked black pepper, and a good pinch of flaky sea salt.