what’s in it
1 pound sea scallops (u-10 or larger is best, these were u-15)
2-3 tablespoons of butter
salt & pepper to taste (divided)
1 cup plain, non-fat greek yogurt
1 1/2 cups low fat or fat free mayo
1 peeled cucumber, grated on cheese grater
3/4 cup of chopped fresh cilantro
red pepper flakes, to taste
1/2 teaspoon garlic powder, or use a little fresh garlic (like 1/2 a clove, crushed)
how it comes together
clean the scallops under cold water, pick any grit out that you can see, and pat dry with paper towels or a bar cloth. dust with salt and pepper. to cook, heat large skillet over medium-high heat. drop the butter in and melt it. put the scallops on when the skillet is very hot, but butter has not yet started to burn. sear the scallops for about 90 seconds per side. if they’re super stiff, they’re over-done. they should still have some give in them and look just slightly translucent in the center.
to make the sauce (you can make it ahead), combine yogurt, mayo and remaining ingredients in a small bowl. set aside in the fridge to serve with the scallops. you’ll have extra most likely. this sauce also tastes delightful with grilled artichokes (healthier than drawn butter). so make some before you do the scallops and you’ll have plenty of ways to enjoy this sauce. it’s totally worth it.
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