Gingered Cucumber Salad With Scallops Recipe #93474
from today's ny times, this is light and very easy to make. cooking and prep times do not reflect the 1 hour marinating time.
if you're using rice wine vinegar do not add the water.
by chia
25 min | 15 min prep
SERVES 4
- 1 1/4-1 1/2 lbs cucumbers (preferably english or hothouse)
- 1/2 cup rice vinegar or white vinegar, diluted with
- 1/4 cup water
- 2 inches fresh ginger, peeled and grated
- 2 tablespoons sugar
- 1 teaspoon salt
- 3 tablespoons grapeseed oil or other neutral oil
- 1 lb sea scallops, cut in half (or shrimp, peeled)
- 1 large onion, sliced
- 1/2 teaspoon ground turmeric (optional)
- 2 tablespoons sesame seeds
- With English cucumbers slice thinly, preferably with a mandoline.
- With thick cucumbers, peel, halve lengthwise, and scoop out seeds before slicing.
- 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.).
- 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.
- 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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5 stars