Spicy Scallop Tartare In Cucumber Cups Recipe

Name: Spicy Scallop Tartare In Cucumber Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dry bay scallops, rinsed and patted dry thoroughly; 2 tablespoons high-quality toasted pure sesame oil; 1/2 teaspoon Sriracha; 1 teaspoon lemon zest; 1 tablespoon lemon juice; 1 teaspoon low-sodium soy sauce; 1 heaping tablespoon Japanese kewpie mayonnaise; 1 tablespoon ginger, finely grated on a Microplane; 2 scallions, white and green parts, very thinly sliced; 1 teaspoon black sesame seeds; 3 large English cucumbers, washed, dried and sliced into even 1 1/2-inch thick rounds; extra sliced scallions and black sesame seeds, to garnish

Servings: persons

1 pound dry bay scallops, rinsed and patted dry thoroughly
2 tablespoons high-quality toasted pure sesame oil
1/2 teaspoon Sriracha
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon low-sodium soy sauce
1 heaping tablespoon Japanese kewpie mayonnaise
1 tablespoon ginger, finely grated on a Microplane
2 scallions, white and green parts, very thinly sliced
1 teaspoon black sesame seeds
3 large English cucumbers, washed, dried and sliced into even 1 1/2-inch thick rounds
extra sliced scallions and black sesame seeds, to garnish

1
Using a small, sharp knife, slice each scallop in half and place into a large bowl.
2
Add sesame oil, sriracha, lemon juice and mayonnaise to the bowl and stir gently to coat thoroughly.
3
Gently pick up the ginger shreds between your thumb and forefingers, squeeze firmly over the bowl to extract the juice, then discard the fibrous remains.
4
Fold in scallions and sesame seeds, cover and refrigerate for 30 minutes.
5
While they're in the refrigerator, carefully scoop the seeds and flesh from each cucumber slice, leaving the bottoms intact.
6
Fill each cucumber bowl with about a tablespoon of tartare, garnish with extra scallions and sesame seeds and serve immediately.

261

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 1 pound dry bay scallops, rinsed and patted dry thoroughly, 2 tablespoons high-quality toasted pure sesame oil, 1/2 teaspoon Sriracha, 1 teaspoon lemon zest, and more.

Yes, Spicy Scallop Tartare In Cucumber Cups 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!

Spicy Scallop Tartare In Cucumber Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions