Pan Seared Scallops with Cucumber Salad

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