Pan Seared Scallops with Cucumber Salad

These pan seared scallops are the perfect shareable dish, topped with a bright finely chopped cucumber salad, and served over whipped feta!


Servings: 2-4

  • 8 ounces feta, plus additional for topping
  • ⅓ cup greek yogurt, plain
  • 5 tablespoons olive oil, divided
  • 2 teaspoons lemon juice
  • Kosher salt
  • 1 cup Poco Bites® Cocktail Cucumbers, diced
  • ½ avocado, diced
  • 1 tablespoon red wine vinegar
  • Black pepper
  • 1 tablespoon basil, thinly sliced
  • ⅛ cup dill, chopped, plus additional for topping
  • 1 teaspoon chives, chopped
  • ½ shallot, finely chopped and rinsed
  • Crushed red pepper (optional)
  • 12 scallops
  • Pita bread, toasted, for serving


  1. Add the feta, greek yogurt, 2 tablespoons olive oil, lemon juice, and salt to a food processor. Whip until combined and smooth.
  2. In a medium bowl, combine cucumber, avocado, red wine vinegar, 1 tablespoon olive oil, salt, black pepper, basil, dill, chives, shallot, and crushed red pepper.
  3. Pat the scallops dry and season both sides with salt and pepper. Heat remaining 2 tablespoons of olive oil in a large skillet over medium high heat. Once the oil is shimmering, add the scallops and sear for 2-3 minutes on each side until golden. Remove from heat.
  4. Spread the whipped feta on a serving plate, then top with the scallops, then the cucumber salad. Top with additional dill and feta, and serve with toasted pita bread.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes