Ingredients

12 sea scallops halved into medallions
2 tablespoons canola oil
2 burpless cucumbers (Armenian) cut into 24 1/2" slices
4 ounces sour cream
2 jalapeno pepper, seeded and finely diced

Directions

In a large skillet, cook sea scallops in oil, 1-1/2 minutes per side. When cooked, chill in refrigerator for 15 minutes. To assemble, top cucumber with medallion of scallop, dollop of sour cream and then garnish with pinch of diced jalapeno.

Use

Fish, Snack