Seared Scallops on Squash Medallions with Cucumber Tomato Salad
I was recently explaining my blog to someone over brunch and he asked what I was going to cook later that night. Without blinking an eye, I replied “Scallops.”
So he goes, “Oh nice! Scallops and what?”
And I’m like, fuck.
Because in reality, I hadn’t even thought about it. Normally, I plot a menu for the upcoming week ahead of time so I know what to grocery shop for. But that morning, it literally was all I could do to wake up. I had this strange dream about who knows what and it was the kind of dream where you have to literally talk yourself out of it like, “Ok wake up. You know this is a dream, GET OUT OF HERE NOW, wake UP!”
Bleh!
Anyway, after we said our goodbyes and made our “So I’ll see you on ____ ?” commitments, I started thinking why not Scallops?
Scallops are such an easy thing to cook, on the light side but generally pretty satisfying. Right? I initially chose to make the cucumber salad for the element of color but decided on making it a large one because it’s versatile enough to be paired with other meals during the week, which will in turn save me some time.
And that makes me a very happy girl. It’s amazing what you can do in under 30 mins.
But if you want just it as a topping; mix 1 tbsp diced tomatoes, 1 tbsp diced cucumbers and 1/2 tbsp chopped cilantro in with some olive oil and season lightly with salt and pepper.
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Scallops on Squash Medallions with Cucumber Tomato Salad
What I Used
9 Sea Scallops (double for entree portions). 1 med Butternut Squash (1in slices). 1 medium Cucumber. 12-14 Grape Tomatoes. 1 cup chopped Cilantro. 4 tbsp Butter. Salt. Pepper. A Lemon.
What I Did
Dice the cucumbers and tomatoes and put in a large bowl.
Add in 1 cup chopped cilantro, 2 tbsp olive oil and season with salt a pepper.
Mix thoroughly and set aside to marinate.
Next, slice the squash about an inch thick.
Melt 2 tbsp butter and 1/4 cup water in a large saute pan.
Saute the squash until the side down is golden brown.
Flip. And saute the other side for about 2 mins or until the squash is tender.
Set aside somewhere warm.
Meanwhile, melt 2 tbsp butter in a saute pan.
Season the scallops with salt and pepper.
When the butter is nice and hot, add in the scallops.
Saute the scallops under med-high heat for 1 and a half mins.
Flip. And saute the other side for another 1 and a half mins.
To serve:
mmmm hmmm…

#ImNoLiar
This is awesome 🙂
Indeed my friend, indeed .:)
Looks delicious!
Thank you!
Love the idea of a salad on top of seared scallops!
Thank you!!
Now you are just teasing me because this looks amazing and scallops are the one thing I can NEVER get right:(
xx Cara
Really?
Oh nooo!
Seriously Cara, try this recipe…just the scallop portion if you want. It’s all about the timing because they suuuuck when they’re overcooked.
Set your timer and try it. Be sure to get the large scallops though, baby scallops are harder to sear right.
🙂
Omg I’m screaming right now! That looks soooo delish!
hahahaha!
You’re so sweet Camille!
xx
Wow these look so amazing Dana! Very keen to try this myself now 🙂
Thanks Lisa!
I really hope you do give it a try, And thanks for stopping by 🙂
Looks delicious and light. For some reason, I usually go really heavy when I cook scallops, cream, garlic and butter, or wrapped in bacon. Not that it’s bad, it’s just heavy.
Yeah girl, I can understand that.
Scallops are pretty light in general (kind of like shrimp/prawns), so the natural reaction would be to balance it out with something a bit heavier.
Scallops and bacon has always been overkill for me but a creamy, gralic-ky mix is something I would absolutely consider, no doubt.
Gorgeous, you got a perfect sear on them.
Thanks Eva!
They came out exactly perfect 😀
Looks so good!!!!!
Wow, great pictures! They look beautiful!
Thank you 🙂
I’m working on getting to your level, hehe
You’re so sweet 🙂 But really, your pics are awesome!
The photos are awesome, Dana. I am drooling…..
There we go!
That’s the reaction I was looking for 😀
Looks devine Dana 😋..would love to try this..umm whats with the suspenders in the background? teehee 😬😉
Yeaaahhh…I didn’t realize I’d captured that too until it was too late lol.
Guess you learn something new about me every day lol.
These look absolutely amazing!
Thank you 🙂
Their color helped them photograph so well.
They are some damn fine looking scallops… Nice restaurant-y flair… Me likey!
Smiley face
That’s right dammit. I’m serious about this restaurant of ours.
🙂
Alright already. In Oz or US? Or possibly on a ship between the two? Just so I go something to work with…
Smiley face
Let’s start with the US… We’ll be an instant hit and then we can open another in Oz.
Local ingredients of course so we’ll have to identify the appropriate farming community and the likes..
Another thing, Cuisine… What cuisine are we going for?
Wow! Looks delicious! 😀
http://blogthebutterfly.wordpress.com/
Thank you kindly 🙂
Like? I love it, could eat this all day long it looks delicious!!!
Awash
😳😘😀
Beautiful Dana. Lovely recipe, gorgeous photos and your usual indomitable self! It’s such a joy reading your words.
Awwah!!
Much love and many hugs to you too Susanne 🙂
Another amazingly displayed morsel Dana! You definitely own this one! I love the ability to cook off the cuff. Healthy, tasty, visually gorgeous…… oh yeah!
Damn! You sure know how to make a gal feel good. You do wonders for my ego 😳😘🙌😁😝
Reblogged this on .Tabette Styles. and commented:
Yes. Absolutely.
Those scallops are glistening and calling my name… ❤️
Haha!
Soft whispers… “Giselle, Giselle..”
Great Idea! Where do you come up with these things? Amazing cooking, check out my blog at: mattscreativekitchen.wordpress.com
Thanks! And i just wing most it 😝
I have to admit I like the way you write 😀 cool recipe by the way, and I agree that you cannot overcook them, that’s a waste. It looks delicious on the pictures and I’m sure it was 🙂
Well shucks 😀
Um yum yum…this looks so simple and the presentation is beautiful! Makes me want to try it like now now!
Thank you 🙂 : )
You ought to! Let me know if you have any questions!
I could definitely eat 10+ of this good looking dish you made.
It looks SO YUMMY, Dana!!!!! I am drooling over here!!!!
Aw, thanks Pang.
It was definitely a winner..surprisingly so being that it was so unplanned for 🙂
Inlove with this!!!! You should have went to culinary school! lol…Just kidding, I did and I believe I have learned more not going to school than being in school. I tell you want your photos are fantastic!!! Can’t be a camera phone right? If so teach me oh wise one lol
Aww shuuucks😀
Thank you for the kind compliments!!
Definitely not a camera phone… My blackberry is so old I’m surprised it doesn’t take Polaroids.
And I totally agree with you on learning a lot outside of school👍👍
Your photos are fabulous!! I have never wanted scallops for lunch today so much in my life!! 😀
Hahaha!
Then go out an get you some 🙂
Ahhh this looks so yummy right now…great photo and a good read, thank you for your comment 🙂
Thank you 🙂 🙂
I like you’re blog a lot!
Fabulous post! Love the photography!! I’m definitely going to try this 🙂
Oh good!!
Let me know how it turns out!!
This sounds AND looks amazing! Looking forward to more posts from you ^__^
Thank you and welcome to the party!!
Yummy! I Love scallops but not other 4 family members….however they may just have to fix their own dinner later this week. Great plating by the way. ; )
I cannot wait to try this recipe!! I’m already drooling reading through it.
Aww thank you 🙂
Das sieht sehr sehr gut aus