Scallop Escabache With Cucumber And Sesame Recipe #38166
The lime juice gives the scallops a 'cooked' appearance and texture. These really are delicious and look beautiful. Kate in Katoomba
2¼ hours | 10 min prep
SERVES 6
- 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
- Remove the scallops from their shells and reserve shells for serving.
- Place the scallops in a ceramic or glass bowl and pour over the lime juice and cover.
- Refrigerate for 2 hours.
- Place a small amount of the ginger and cucumber into the cleaned shells and top with a scallop.
- Drizzle 1/2 tsp of mirin over each scallop, followed by a couple of drops of sesame oil and lightly sprinkle with sesame seeds.
- Serve immediately.
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5 stars