Ginger Cucumber Salad With Scallops

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.