Bay Scallop, Brown Butter Cucumber Recipe

Prepare scallops

Pat the bay scallops dry very well on paper towels. Place them in a bowl and season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Toss gently to coat.

Light dusting

Spread 2 tablespoons of all-purpose flour on a plate. Lightly toss the seasoned scallops on the plate to give a very thin, even dusting—this helps achieve a slight crust and prevents excess liquid during searing. Shake off excess flour.

Make brown butter for finishing

In a small heavy-bottomed saucepan over medium heat, melt 4 tablespoons unsalted butter. Swirl occasionally; the butter will foam, then the milk solids will turn light brown and give a nutty aroma (about 4–6 minutes). Immediately remove from heat and transfer half of the brown butter (about 2 tbs) to a small bowl to cool slightly for dressing the cucumber salad. Keep the remaining brown butter in the pan for finishing the scallops, but lower the heat to very low to prevent burning while you sear.

Sear scallops

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tablespoon neutral oil and swirl. When the oil shimmers and is just beginning to smoke, add the scallops in a single layer without crowding (work in two batches if needed). Sear undisturbed for 1 to 1.5 minutes until the bottoms are golden-brown. Flip and sear the other side for 30–45 seconds until opaque and just cooked through. Avoid overcooking—bay scallops cook quickly.

Finish scallops

Turn pan heat to low. Add the remaining browned butter from the saucepan to the skillet and swirl to coat the scallops, spooning butter over them for 10–15 seconds. Remove scallops to a warm plate, squeeze 1 tablespoon fresh lemon juice over them, and tent loosely with foil while you finish plating.

Prepare cucumber

Trim the cucumber ends. If the cucumber has a thick waxy skin, peel it in alternating strips; otherwise leave the skin on for color and texture. Slice the cucumber very thinly—use a mandoline if available—into rounds about 1/16–1/8 inch thick. Place the slices in a colander, sprinkle with 1/2 teaspoon sea salt, toss gently, and let sit for 5–10 minutes to draw out excess water. After resting, gently press or pat dry with paper towels and transfer to a mixing bowl.

Shallot and herbs

Finely mince 1/2 medium shallot and add to the bowl with the cucumber. Chop 1 tablespoon fresh dill and add as well.

Make dressing

To the reserved 2 tablespoons of brown butter (cooled slightly so it’s pourable but warm), add 1 tablespoon rice wine vinegar, 1/2 teaspoon light brown sugar, 1/4 teaspoon freshly ground black pepper, and 1/8 teaspoon red pepper flakes (optional). Whisk to combine until the sugar dissolves and the dressing is emulsified. Taste and adjust seasoning.

Dress salad

Pour the brown-butter dressing over the prepared cucumber, shallot, and dill. Toss gently to coat. Let the salad sit for 2–3 minutes to marry flavors, then adjust salt and pepper if needed.

Plate: On each serving plate or on a communal platter, make a small bed of microgreens or baby arugula (optional). Spoon a portion of the brown butter cucumber salad beside or atop the greens. Arrange the seared bay scallops over or next to the cucumber salad (about 6–8 scallops per person).

Finish: Scatter 2 teaspoons toasted pine nuts or sliced almonds over the scallops and salad for crunch. Add a light drizzle of any remaining warm brown butter over the scallops if desired (be careful not to pour the butter that has sat too long on heat). Serve immediately with lemon wedges on the side.

Notes: For best texture, serve scallops hot and cucumber salad slightly cool or room temperature. If scallops are very small, reduce searing time to avoid overcooking.