Seared Scallops on Squash Medallions with Cucumber Tomato Salad

by Dana @ IveGotCake In Healthy foods, Quick & Simple, Recipes, Seafood, That Was Dope, Veggies made fun 64 Comments

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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

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Dice the cucumbers and tomatoes and put in a large bowl.

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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.

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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.

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When the butter is nice and hot, add in the scallops.

Saute the scallops under med-high heat for 1 and a half mins.

how to saute scallops

Flip. And saute the other side for another 1 and a half mins.

To serve:

IMG_20140727_173630_1 IMG_20140727_173805_1 IMG_20140727_173832_1

 mmmm hmmm…

how to cook scallops
Don’t forget to squeeze a bit of lemon on top

seared scallopswhat to do with scallops never cooked scallopsScallops and squashhow to cook scallops

 #ImNoLiar

 

 

64 thoughts on “Seared Scallops on Squash Medallions with Cucumber Tomato Salad”

    1. 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.

      🙂

      Reply

    1. 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.

      Reply

      2. 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?

  22. 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 🙂

    Reply

  25. 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

    Reply

    1. 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👍👍

      Reply

  30. 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. ; )

    Reply
  32. Pingback: The Essence of Style | No Rule, Just Style

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