Ginger Cucumber Salad With Scallops Recipes

Steps:

• For dressing, mix first 7 ingredients. Trim ends and cut cucumbers crosswise into 3-in. sections. Cut sections into julienne strips., To serve, toss cucumbers with sesame seeds and dressing. Sprinkle with green onions.

Steps:

• Peel cucumbers, cut in half lengthwise, and scoop out the seeds. Cut each half into 1/4-inch slices and place in a medium bowl. Stir in red onion slices and set aside.
• Whisk vinegar, sugar, and ginger paste together in a small bowl until the sugar is dissolved. Add dressing to cucumber mixture and mix well. Stir in sesame seeds and refrigerate for about 1 hour to let the flavors meld.

Steps:

• Peel half of the cucumbers, leaving the remaining cucumbers unpeeled. Using a sharp knife or a mandoline, very thinly slice the cucumbers crosswise. Set aside.
• In a medium bowl, whisk together vinegar, sugar, ginger, and salt until sugar has dissolved. Add cucumbers and toss to combine. Let marinate, refrigerated, for 3 hours. Using a slotted spoon, transfer cucumbers to a serving bowl.

Steps:

• With English cucumbers slice thinly, preferably with a mandoline.
• With thick cucumbers, peel, halve lengthwise, and scoop out seeds before slicing.
• 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.).
• 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.
• 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.

Steps:

• In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
• Blend the flour, cornstarch, sesame seeds, salt, sugar, baking powder, water, sake, chile sauce, and fish sauce together in a large bowl. Dip the shrimp and scallops in the batter, letting the excess batter drip back into the bowl and gently drop into the hot oil. Fry the shrimp and scallops until crisp and golden, about 4 to 5 minutes.
• To make the cucumber salad: Whisk together the ginger, sugar, chile flakes, rice vinegar, and fish sauce. Toss the cucumber in the dressing and divide between 2 plates.
• Remove the shrimp and scallops from the oil and drain on paper towels, season with salt. Place 2 shrimp and 1 scallop on each plate on top of the cucumber salad.

Steps:

• Sprinkle the cucumbers with a generous amount of salt and let sit in a colander in the sink for 15 minutes. Rinse and dry on a kitchen towel. Transfer to a salad bowl.
• Whisk together the vinegar, soy sauce, sugar, garlic, ginger, cayenne, and pepper. Whisk in the sesame oil and the sunflower or grapeseed oil. Toss with the cucumbers, scallions, and cilantro. Chill until ready to serve.