seared scallops with a crisp, lemony cucumber salad and creamy mascarpone cheese
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
freshly cracked black pepper
neutral cooking oil
8 oz mascarpone cheese
1 tbsp fresh dill leaves
flaky sea salt
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.