Gingered Cucumber Salad With Scallops Recipe

Name: Gingered Cucumber Salad With Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 - 1 1/2 lbs cucumbers (preferably english or hothouse); 1/2 cup rice vinegar or 1/2 cup 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 3 tablespoons 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

Servings: persons

1 1/4 - 1 1/2 lbs cucumbers (preferably english or hothouse)
1/2 cup rice vinegar or 1/2 cup 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 3 tablespoons 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

1
With English cucumbers slice thinly, preferably with a mandoline.
2
With thick cucumbers, peel, halve lengthwise, and scoop out seeds before slicing.
3
Mix vinegar, ginger, sugar and salt, and toss with cucumbers.
4
Let stand for 30 to 60 minutes.
5
(Refrigerate if marinating for more than an hour in warm weather.).
6
Just before serving, drain excess liquid.
7
Put 2 tablespoons oil in a skillet, preferably nonstick, over medium-high heat.
8
Wait a minute, then add scallops or shrimp.
9
Sear for about 2 minutes to a side, then remove to a plate.
10
Turn heat to medium, add remaining oil, onions and turmeric, if you are using it.
11
Cook until onion softens, about 5 minutes.
12
Meanwhile, toast sesame seeds in a dry skillet over medium heat until browned and fragrant, 3 to 5 minutes.
13
Stir onions into cucumbers, top with scallops or shrimp, garnish with sesame seeds, and serve.

141

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 - 1 1/2 lbs cucumbers (preferably english or hothouse), 1/2 cup rice vinegar or 1/2 cup white vinegar, diluted with, 1/4 cup water, 2 inches fresh ginger, peeled and grated, and more.

Yes, Gingered Cucumber Salad With Scallops falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Gingered Cucumber Salad With Scallops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions