Gingered Cucumber Salad Recipe for Summer

Introduction

Love With Recipes, the trusted platform for culinary inspiration, presents a sophisticated yet simple dish that embodies the light, fresh flavors of spring and summer. The Gingered Cucumber Salad with Scallops is a culinary masterpiece that combines crisp, marinated cucumbers with tender, seared scallops, creating a harmonious blend of textures and flavors that excite the palate. This dish is perfect for those seeking a healthy, elegant appetizer or a light main course. It exemplifies the art of balancing acidity, sweetness, and umami while showcasing the freshness of high-quality ingredients. Whether you’re preparing for a dinner party, a family gathering, or a quick yet impressive meal, this recipe delivers an abundance of flavor with minimal fuss, making it a versatile addition to your culinary repertoire.

Time

The total time required to prepare this dish is approximately 25 minutes, excluding marinating time. The breakdown is as follows:

• Preparation Time: 15 minutes
• Cooking Time: 10 minutes
• Marinating Time: 30 to 60 minutes (recommended for enhanced flavor)

For optimal results, plan your cooking schedule accordingly, and consider marinating the cucumbers ahead of time to deepen their flavor profile and improve texture.

Needed Equipment

To craft this dish with precision and ease, gather the following equipment:

• Mandoline slicer: For uniformly thin cucumber slices, ensuring even marination and crisp texture.
• Sharp chef’s knife: For slicing cucumbers, mincing ginger, and preparing onions.
• Cutting board: A stable surface for chopping and slicing ingredients safely.
• Large mixing bowl: To combine and marinate cucumbers with the vinaigrette.
• Small bowl or cup: For dissolving sugar and mixing marinade components.
• Non-stick skillet or frying pan: For searing scallops and cooking onions.
• Spatula or tongs: To flip scallops and stir cooked ingredients.
• Toasting pan or dry skillet: For browning sesame seeds to release their nutty aroma.
• Fine mesh sieve or colander: To drain excess marinade from cucumbers.
• Serving plates or bowls: For presentation and serving.
• Measuring cups and spoons: For accurate measurement of liquids and seasonings.
• Parchment paper or paper towels: To pat scallops dry before searing, ensuring a perfect crust.

Tags

This dish falls under the following culinary tags:

• Seafood
• Salad
• Appetizer
• Light meal
• Gluten-free
• Healthy
• Fresh
• Summer recipes
• Asian-inspired

Serving Size

This recipe yields four generous servings, making it suitable for a small dinner party or a family meal. Each serving features a balanced portion of cucumbers, scallops, onions, and garnishes, providing an ideal light course or appetizer.

Difficulty Level

Intermediate. This recipe requires basic knife skills, attention to detail during searing, and timing coordination between marinating and cooking processes. However, with clear instructions, even home cooks with moderate culinary experience can master it easily.

Allergen Information

This dish contains the following potential allergens:

• Shellfish: Scallops (or shrimp)
• Sesame: Sesame seeds

For allergy-sensitive individuals, substitutions such as firm tofu for seafood or omit sesame seeds or replace with crushed nuts can be considered.

Dietary Preference

This recipe is naturally gluten-free and pescatarian. It can be adapted for paleo or keto diets by adjusting the marinating ingredients and serving suggestions, such as using coconut aminos instead of vinegar or skipping the sugar.

Course

This dish functions as an appetizer or a light main course. It is perfect for serving at dinner parties, brunches, or as a refreshing starter before a more substantial entrée.

Cuisine

This recipe embodies a fusion of Asian-inspired flavors with Western presentation, blending elements like ginger, sesame, and vinegar with classic searing techniques, making it a delightful addition to modern international cuisine.

Ingredients

Ingredient Quantities

Instructions

1. Preparing the Cucumbers

Begin by selecting fresh, firm English cucumbers. Using a mandoline slicer, slice the cucumbers into thin, even rounds. This ensures uniform marination and a crisp texture once served. If you prefer thicker slices, peel the cucumbers to remove the waxy skin, then cut them in half lengthwise. Use a spoon to gently scoop out the seeds, which can add excess moisture and make the salad soggy. Slice the seeded cucumbers into thin half-moons, approximately 1/8 inch thick, to maximize surface area for marinade absorption.

2. Marinating the Cucumbers

In a large mixing bowl, combine the rice vinegar, white vinegar, freshly minced ginger, sugar, and salt. Whisk thoroughly until the sugar dissolves completely. This creates a flavorful vinaigrette that will impart tanginess and a hint of spice to the cucumbers. Add the sliced cucumbers to the bowl, gently tossing to coat each piece evenly. Cover the bowl with plastic wrap or a lid and let the cucumbers marinate for at least 30 minutes, preferably up to an hour. During this period, the cucumbers absorb the flavors, become slightly tender, and develop a vibrant, tangy profile. For longer marination, refrigerate the bowl to maintain freshness and crispness.

3. Preparing the Scallops

While the cucumbers are marinating, focus on the scallops. Pat them dry with paper towels to remove excess moisture, which is crucial for achieving a proper sear. Season the scallops lightly with salt and pepper if desired, or keep them natural for a pure seafood flavor. Heat 2 tablespoons of oil—such as vegetable, canola, or grapeseed oil—in a non-stick skillet over medium-high heat. When the oil is shimmering and hot, carefully place the scallops in the pan, spacing them apart to prevent overcrowding. Sear the scallops for approximately 2 minutes per side, aiming for a golden-brown crust. Avoid overcooking, as scallops can become rubbery. Once seared, transfer the scallops to a plate and set aside.

4. Cooking Onions and Turmeric

Reduce the heat to medium. In the same skillet, add the remaining tablespoon of oil. Add the thinly sliced onion and sprinkle with ground turmeric if using. Cook, stirring occasionally, until the onions soften and turn translucent, about 5 minutes. This step enhances the aroma and adds a subtle earthiness to the salad. The turmeric also imparts a vibrant yellow hue, elevating visual appeal.

5. Toasting the Sesame Seeds

While the onions cook, toast the sesame seeds in a dry skillet over medium heat. Stir frequently to prevent burning, and cook until the seeds turn golden brown and release a nutty aroma, approximately 3-5 minutes. This step intensifies their flavor and adds crunch to the salad. Once toasted, transfer the seeds to a small bowl and set aside.

6. Assembling the Salad

After marinating, drain the cucumbers through a fine mesh sieve or colander to remove excess liquid, which can dilute the dressing and make the salad soggy. Gently combine the drained cucumbers with the sautéed onions and turmeric in the mixing bowl. Toss carefully to distribute the flavors evenly. Arrange the seared scallops on top of the cucumber and onion mixture, creating an appealing layered presentation. Finish by sprinkling the toasted sesame seeds over the top for a final crunchy texture and nutty flavor.

7. Serving

This dish is best served immediately to enjoy the contrast of warm scallops against the cool, marinated cucumbers. For an extra chilled experience, refrigerate the assembled salad for up to an hour before serving. It makes an excellent appetizer or a light main course, especially paired with crusty bread or steamed rice. Garnish with additional herbs like cilantro or mint if desired for a fresh, aromatic touch.

Preparation Tips

• Use fresh, high-quality seafood: Fresh scallops or shrimp significantly influence the flavor and texture of the dish. Ensure they are sourced from reputable suppliers and stored properly.
• Control searing temperature: Maintaining the right pan temperature ensures a golden crust without overcooking the scallops. Use a thermometer if necessary to monitor heat.
• Adjust marination time: For more pronounced flavor, marinate the cucumbers longer. For a crisper texture, stick closer to 30 minutes.
• Enhance flavor complexity: Consider adding a splash of soy sauce or fish sauce to the marinade for an umami boost.

Nutritional Information

*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tips and Tricks

• Marinate in advance: For a deeper flavor, prepare the cucumber marinade a few hours ahead and refrigerate.
• Use dry scallops: Removing excess moisture before searing ensures a perfect crust.
• Enhance with herbs: Fresh chopped herbs like cilantro, mint, or Thai basil elevate the dish’s freshness.
• Experiment with vinegar types: Apple cider vinegar or seasoned rice vinegar can add different flavor nuances.
• Add heat: For spice lovers, a pinch of red pepper flakes or a drizzle of chili oil can add a warming kick.

Add-ons and Variations

• Protein substitutions: Replace scallops with firm tofu, chicken, or shrimp, adjusting cooking times accordingly.
• Vegetarian version: Skip seafood and add more vegetables like julienned carrots, bell peppers, or radishes.
• Extra crunch: Incorporate chopped peanuts or cashews for added texture.
• Flavor twists: Incorporate lime juice and fish sauce for a more authentic Southeast Asian flavor profile.

Side Dishes

This salad pairs beautifully with:

• Steamed jasmine rice or brown rice
• Crusty French baguette or artisan bread
• Asian-style dumplings or spring rolls
• Grilled vegetables or skewers
• Light miso soup or seaweed salad

Improvements and Customizations

Enhance the dish by experimenting with different ingredients and presentation styles. For instance, adding thinly sliced radishes or mango can introduce additional layers of flavor and color. For a more substantial meal, serve over a bed of mixed greens or soba noodles. Use flavored vinegars like balsamic or apple cider for a unique twist. Adjust seasoning levels—more salt, sugar, or acid—to suit personal preferences and balance the flavors perfectly.

Save and Store

Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours. However, note that scallops are best enjoyed fresh, and reheating may cause them to become rubbery. Keep the marinated cucumbers separate if possible, and assemble the salad just before serving to maintain optimal texture and flavor.

FAQ

Can I use frozen scallops?

Fresh scallops are preferable for searing, but frozen scallops can be used if properly thawed. Ensure they are fully defrosted in the refrigerator and patted dry to achieve a good sear.

Can I make this dish vegan?

Yes. Substitute the seafood with grilled tofu or tempeh, and omit fish-based garnishes. Use rice vinegar and sesame seeds as in the original recipe for a flavorful vegan version.

What if I don’t have sesame seeds?

Replace toasted sesame seeds with chopped toasted nuts such as cashews or almonds for crunch and flavor.

Is this dish suitable for gluten-free diets?

Yes. The recipe is naturally gluten-free, but verify that your vinegars and sesame seeds are gluten-free-certified.

Conclusion

Love With Recipes’ Gingered Cucumber Salad with Scallops epitomizes the art of combining simplicity and elegance. Its vibrant flavors, crisp textures, and delicate seafood make it an ideal choice for warm-weather dining or whenever you crave a refreshing, healthful dish. By mastering the marinade, searing techniques, and presentation, you can impress guests or elevate your family meal effortlessly. This recipe’s adaptability and focus on fresh ingredients make it a versatile addition to your culinary collection. Whether served as an appetizer or a light main, it promises to delight with every bite. Remember, the key to perfection lies in freshness and attention to detail—so select the best ingredients, follow the steps carefully, and enjoy the burst of flavors that this dish offers.

References

1. Serious Eats: How to Sear Scallops

2. Saveur: Fresh Asian Salad Recipes