Scallops with Cucumber Mint Yogurt


Last Saturday, my church band coordinator and her husband held a potluck dinner at their house with the band members and youth ministry leaders. It was a great night of fun, conversations, and everyone brought their A game when it came to food. I brought a main dish, a lamb stew, which I’ll share on the next post. I also brought an amuse bouche (mouth amuser), to kick off the party, which also ties into my main dish. Hope you all enjoy this one. This recipe serves approximately 8-12 people.

Cucumber Mint Yogurt

  • 1 mini cucumber (finely chopped)
  • 1 Tbsp Fresh Mint (chopped)
  • 1 cup Greek Yogurt
  • 1/2 Tbsp Lemon Juice

Seared Scallops

  • 3 Large Scallops
  • Cooking Oil
  • Ground Black Pepper
  • Kosher Salt
  • 1/4 cup Lemon Juice
  • 1/2 Tbsp Sweet Paprika


  1. Mix all ingredients for the Cucumber Mint Yogurt in a bowl, and set aside.
  2. Heat pan, and pour some cooking oil.
  3. Put the scallops in the heated pan and season with salt and pepper.
  4. Sear each side for about 3 minutes.
  5. Remove scallops from pan and cut into 8ths.
  6. Add the lemon juice to the pan.
  7. Add the sweet paprika.
  8. Add the cut up pieces of scallops to the pan, and mix them with the sauce.
  9. Remove cut up pieces of scallops from pan.
  10. On a ceramic soup spoon, add 1 piece of scallop and add a dollop of cucumber mint yogurt, then add another piece of scallop.

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