Ginger Cucumber Salad with Scallops

Prep Methods/Techniques: ,
Cuisine:
Course: , , ,
Servings: 4
Ingredients
  • 1 1/4 to 1 1/2 pounds thin skinned asian or English cucumbers
  • 1/2 cup rice vinegar
  • 1 2-inch piece of fresh ginger, peeled and minced or grated
  • 2 tbsp sugar
  • 1 tsp salt
  • 3 tbsp grapeseed or other neutral oil
  • 1 lb sea scallops (cut in half through their equators if very large)
  • 1 medium onion, sliced
  • 1/2 tsp ground turmeric
  • 2 tbsp sesame seeds
Method
  1. 1
    Thinly slice the cucumbers, preferably with a mandoline.
  2. 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.)
  3. 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. Sear for about 2 minutes to a side, then remove to a plate. Turn heat to medium, add remaining oil, onions and turmeric. Cook until onion softens, about 5 minutes.
  4. 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.