Ginger Cucumber Salad With Scallops

Name: Ginger Cucumber Salad With Scallops
Total time: 1 min
Ingredients: 1 1/4 to 1 1/2 pounds cucumber, preferably thin Asian or English variety; 1/2 cup rice vinegar or 1/2 cup white vinegar diluted with 1/4 cup water; 2-inch piece of fresh ginger, peeled and minced or grated; 2 tablespoons sugar; 1 teaspoon salt; 3 tablespoons grapeseed or other neutral oil; 1 pound sea scallops (cut in half through their equators if very large) or shrimp, peeled; 1 medium to large onion, sliced; 1/2 teaspoon ground turmeric (optional); 2 tablespoons sesame seeds

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Total: 1 hours, 30 minutes

Servings: 4

Cost: $8.03 /serving

Author : Mark Bittman

cucumber rice vinegar sea scallop

Instructions

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Step 1

With Asian or English cucumbers (or small garden cucumbers), slice thinly, preferably with a mandoline. With thick cucumbers, peel, halve lengthwise, and scoop out seeds before slicing.

Step 2

Mix vinegar, ginger, sugar and salt, and toss with cucumbers. Let stand for 30 to 60 minutes. (Refrigerate if marinating for more than an hour in warm weather.)

Step 3

Just before serving, drain excess liquid. Put 2 tablespoons oil in a skillet, preferably nonstick, over medium-high heat. Wait a minute, then add scallops or shrimp. Sear for about 2 minutes to a side, then remove to a plate. Turn heat to medium, add remaining oil, onions and turmeric, if you are using it. Cook until onion softens, about 5 minutes.

Step 4

Meanwhile, toast sesame seeds in a dry skillet over medium heat until browned and fragrant, 3 to 5 minutes. Stir onions into cucumbers, top with scallops or shrimp, garnish with sesame seeds, and serve.

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