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1
Peel the cucumbers if they have been waxed, then trim their ends and cut them in half the long way.
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2
Scoop out the seeds with an ordinary teaspoon.
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3
Sprinkle each half with about 1/4 teaspoon salt, then put them all in a colander.
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4
Let drain in the sink for about 30 minutes.
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5
Rinse lightly and drain again.
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6
Cut into 1/8- to 1/4-inch-thick slices and put in a bowl.
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7
Mix together the fish sauce, lime juice, garlic, hot pepper to taste, lemongrass, and sugar.
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8
Thin with a tablespoon of water.
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9
Taste and add more of any flavoring you wish.
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10
Toss the dressing with the cucumbers and set aside.
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11
Put the greens on a large platter.
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12
Put a large nonstick skillet over high heat.
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13
Toss the scallops with the oil, then sprinkle them with salt and the cayenne.
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14
When the skillet begins to smoke, add the scallops, one at a time and without crowding, until they are all in the pan.
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15
Cook for about 2 minutes on the first side, turning as they brown; depending on their size, cook for 1 to 3 minutes on the second side.
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16
(Scallops are best when their interior is slightly underdone; cut into one to check it.)
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17
Toss the cucumbers with most of the herbs and spoon them and all of their juices over the greens.
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18
Top with the scallops.
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19
Drizzle with the sesame oil and top with the remaining herbs.
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20
Serve immediately.
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21
A few simple and foolproof additions to the salad:
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22
Toss a cup of roughly chopped watercress, arugula, or spinach into the cucumbers before dressing.
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23
Add a cup of peeled and minced apple, jicama, or minced bell pepperpreferably red, yellow, or a combinationto the cucumbers.
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24
Thinly slice a medium onion and separate it into rings.
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25
Salt the rings along with the cucumbers; their flavor will mellow considerably.
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26
Increase the amount of fresh herbs to 1 cup.
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27
Toss a cup of bean sprouts into the salad
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28
Cucumber Salad with Chicken: Marinate 1 to 1 1/2 pounds skinless, boneless chicken breasts in a mixture of 2 tablespoons nam pla or soy sauce and 2 tablespoons fresh lime juice while the cucumbers drain.
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29
Grill or broil the chicken until it is done, about 3 minutes per side.
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30
Cut into strips and serve as you would the scallops.
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31
Cucumber Salad with Shrimp: Treat the shrimp exactly as you do the scallops: Cook about 1 1/2 pounds shrimp (unpeeled are fine if youre willing to let your family or guests use their fingers at the table) the same way, until pink all over.
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32
Or peel the shrimp and marinate them for about 30 minutes in a mixture of 1 teaspoon minced garlic, 1 tablespoon coarse salt, 1/2 teaspoon cayenne, 1 teaspoon paprika, 2 tablespoons olive oil, and 2 teaspoons fresh lemon juice.
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33
Then cook and serve the shrimp as you would the scallops.
