Scallop Escabache With Cucumber And Sesame

Ingredients

• 12 scallops, on the half shell
• 3 limes, juiced to produce 150 ml
• 5 cm ginger, fine julienne
• 1 cucumber, halved and fine julienne
• 1 1/2 teaspoons mirin
• 1 teaspoon sesame oil
• 1 tablespoon black sesame seed

Directions

1. 1

   Remove the scallops from their shells and reserve shells for serving.

2. 2

   Place the scallops in a ceramic or glass bowl and pour over the lime juice and cover.

3. 3

   Refrigerate for 2 hours.

4. 4

   Place a small amount of the ginger and cucumber into the cleaned shells and top with a scallop.

5. 5

   Drizzle 1/2 tsp of mirin over each scallop, followed by a couple of drops of sesame oil and lightly sprinkle with sesame seeds.

6. 6

   Serve immediately.