Ingredients for Gingered Cucumber Salad With Scallops
- Cucumbers
- Rice Vinegar
- Water
- Fresh Ginger
- 1 tablespoon sugar
- 1/2 teaspoon salt
- Grapeseed Oil
- Sea Scallops
- Onion
- Ground Turmeric
- 1 tablespoon sesame seeds
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How to Make Gingered Cucumber Salad With Scallops
- Thinly slice 2 English cucumbers using a mandoline slicer (or sharp knife). If using thicker cucumbers, peel, halve lengthwise, scoop out seeds, and then slice.
- In a medium bowl, whisk together 1/4 cup rice wine vinegar (or substitute with white wine vinegar and 1 tablespoon water), 2 tablespoons grated fresh ginger, 1 tablespoon sugar, and 1/2 teaspoon salt.
- Add the sliced cucumbers to the bowl and toss gently to coat.
- Marinate for at least 30 minutes, or up to 1 hour in the refrigerator.
- Before serving, drain off any excess liquid from the cucumbers.
- Heat 2 tablespoons of vegetable oil in a nonstick skillet over medium-high heat.
- Add 1 pound of sea scallops and sear for 2 minutes per side, until golden brown and cooked through. Remove from skillet and set aside.
- Reduce heat to medium. Add 1 tablespoon of vegetable oil to the skillet along with 1/2 cup thinly sliced red onion and 1/4 teaspoon turmeric (optional).
- Cook until the onion softens, about 5 minutes.
- Meanwhile, toast 1 tablespoon of sesame seeds in a dry skillet over medium heat until fragrant and lightly browned (3-5 minutes).
- Gently stir the cooked onions into the marinated cucumbers.
- Top the cucumber salad with the seared scallops, sprinkle with toasted sesame seeds, and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
41g
Fat
7g
Carbs
6g
