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Seared Scallops with Cucumber Salad

August 30, 2010

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Integrative Nutrition asked our community "What's on Your Plate?"  We had an amazing response to this contest with photos of mouth-watering delights.  Frank Giglio was the top vote getter with his photo "Kitchen Sessions".  Frank kindly shared his recipe with us so we can all enjoy his yummy creation. 

Seared Scallops with Cucumber Salad
Serves 2


2 Tablespoons coconut oil
4-8 Large scallops (U-10)
A sprinkle of Frank's Finest Lemon-Pepper Blend
1 large English cucumber
2 Tablespoons thinly sliced red onion
1 cup snap peas, cut into 3rds
1/4 cup fresh dill, roughly chopped
2-3 teaspoons apple cider vinegar
1-2 Tablespoons olive oil
Sea salt to taste
Freshly cracked black peppercorns
1/2 lemon for drizzling
1 green onion, tops sliced thin


With a Japanese mandolin or sharp knife, thinly slice the cucumber.  Place into a large bowl, mix in the snap peas, onions, and dill.  Drizzle in the olive oil and vinegar, then season with sea salt and freshly cracked black pepper.  Toss well and allow flavors to meld.

Place the scallops on a dish and season with Lemon-Pepper blend

Heat a large heavy bottom skillet over medium-high heat.  Melt the coconut oil and when a light amount of smoke is visual, add the scallops.  Cook on one side until well browned, then flip each scallop, turn off the heat and allow to rest in the pan for 1-2 minutes before removing.

Place a small amount of cucumber salad onto 2 plates.  Place 4 scallops around each salad.  Drizzle the plate with lemon juice and sliced green onions. Serve and enjoy!

Frank Giglio is the owner of Frank's Finest.  Frank is also the Executive Chef and Contributing Editor to The Best Day Ever.  You can find out more about Frank at