Ginger Cucumber Salad With Scallops
Updated Oct. 17, 2023
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¼ to 1½pounds cucumber, preferably thin Asian or English variety
- ½cup rice vinegar or ½ cup white vinegar diluted with ¼ cup water
- 2-inch piece of fresh ginger, peeled and minced or grated
- 2tablespoons sugar
- 1teaspoon salt
- 3tablespoons grapeseed or other neutral oil
- 1pound sea scallops (cut in half through their equators if very large) or shrimp, peeled
- 1medium to large onion, sliced
- ½teaspoon ground turmeric (optional)
- 2tablespoons sesame seeds
Nutritional analysis per serving (4 servings)
269 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 16 grams protein; 842 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
With Asian or English cucumbers (or small garden cucumbers), slice thinly, preferably with a mandoline. With thick cucumbers, peel, halve lengthwise, and scoop out seeds before slicing.
- Step 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.)
- Step 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 or shrimp. Sear for about 2 minutes to a side, then remove to a plate. Turn heat to medium, add remaining oil, onions and turmeric, if you are using it. Cook until onion softens, about 5 minutes.
- Step 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.
Private Notes
Comments
With scallops, I would have sauteed them separately from the onions, as suggested, to get a good sear. But with shrimp (as we did it, not having access to good scallops), we started cooking the onions first -- with turmeric, highly recommended -- and then added the shrimp. This simplified preparation and allowed everything to arrive hot. Yum.
i used zucchini with the cucumber and it was delicious
This dish was perfect! So refreshing and delicious! I more or less followed the recipe. Added a bed of soba noodles as well.
Made it as written with the suggested soba noodles and Serrano pepper. Next time we’ll double the onions. Great summer fare!
I needed to use cucumber from my garden, so was looking to be creative. This recipe was great. Only alteration was that I substituted the white wine vinegar with apple cider. It's what I had. Yummy. Will make this again, even without the shellfish. The cuc's will stand alone.
Perfect dish!
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