-Courtesy of Apple Club

Pan Seared Sea Scallops Over Cucumber Linguini

3-Fresh (or frozen) Sea Scallops cut in half
1-Cucumber peeled and julienne
1-TBSP Sugar
3-TBSP Champagne Vinegar (or your favorite vinegar)
1/8-Cup Soy Sauce
1/8-Cup Honey
2-TBSP Olive Oil
Salt
Pepper

Mix together the soy sauce and honey, set aside.

In a small mixing bowl combine the sugar and vinegar. When the sugar is dissolved add the cucumber.

Season the scallops with salt & pepper.

In a hot saute pan add the olive oil.

Sear the scallops till golden on each side about thirty seconds per side.

Use a fork to make small twisted cucumber mounds on a plate, one for each scallop.

Place the freshly seared scallops on the cucumber mounds and top with the soy dressing.