Gingered Cucumber Salad with Scallops Recipe
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes (excluding marinating time)
Servings: 4
This light and refreshing Gingered Cucumber Salad with Scallops recipe is the perfect dish for spring and summer meals. The crisp cucumber slices are marinated with tangy vinegars, fresh ginger, and a touch of sweetness, while the tender, seared scallops add an elegant touch to this easy-to-make salad. With minimal prep time and straightforward instructions, itโs a dish that packs in fresh, bold flavors without any fuss. The recipe also provides flexibility for ingredient substitutions, and with its lightness, it can be served as a starter or a light meal. Keep in mind that marinating the cucumbers for at least 30 minutes (or up to an hour) adds an extra depth of flavor, so plan accordingly. If youโre in a hurry, you can skip the marinating step, but the longer the cucumbers sit, the more flavorful they become. Additionally, if you choose to use rice wine vinegar, skip adding water for a more concentrated flavor.
Ingredients
| Ingredient | Quantity |
|---|---|
| English cucumbers | 1 1/4 – 1 1/2 cucumbers |
| Rice vinegar | 1/2 cup |
| White vinegar | 1/4 cup |
| Water | 2 tbsp |
| Fresh ginger (peeled and minced) | 2 tsp |
| Sugar | 1 tsp |
| Salt | 1 tsp |
| Sea scallops (or shrimp) | 1 lb |
| Onion (thinly sliced) | 1 medium onion |
| Ground turmeric (optional) | 1/2 tsp |
| Sesame seeds (for garnish) | 2 tbsp |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 277.4 kcal |
| Total Fat | 13.5 g |
| Saturated Fat | 1.4 g |
| Cholesterol | 37.5 mg |
| Sodium | 769.2 mg |
| Carbohydrates | 19 g |
| Fiber | 1.8 g |
| Sugars | 10.3 g |
| Protein | 21.1 g |
Instructions
-
Prepare the Cucumbers:
- If youโre using English cucumbers, slice them thinly, preferably using a mandoline for uniform slices.
- For thicker cucumbers, peel the skin, then cut them in half lengthwise and scoop out the seeds before slicing them into thin half-moons.
-
Marinate the Cucumbers:
- In a large bowl, combine the rice vinegar, white vinegar, fresh ginger, sugar, and salt. Stir well to dissolve the sugar.
- Add the cucumber slices to the bowl and toss them gently to coat in the marinade.
- Let the cucumbers sit for 30 to 60 minutes to marinate. If itโs a particularly warm day and you plan to marinate them for longer than an hour, itโs a good idea to refrigerate them. This will help the cucumbers retain their crisp texture and prevent them from becoming too soggy.
-
Prepare the Scallops (or Shrimp):
- Heat 2 tablespoons of oil in a non-stick skillet over medium-high heat. Once the oil is hot, carefully add the sea scallops or shrimp.
- Sear the scallops for about 2 minutes per side, until they are golden brown and cooked through. Once done, transfer them to a plate and set them aside.
-
Cook the Onions and Turmeric:
- Reduce the heat to medium and add the remaining 1 tablespoon of oil to the skillet. Add the sliced onion and ground turmeric (if using) to the pan.
- Cook the onions, stirring occasionally, until they soften and become translucent, which should take about 5 minutes.
-
Toast the Sesame Seeds:
- While the onions are cooking, place the sesame seeds in a dry skillet over medium heat. Stir frequently until they become browned and fragrant, about 3 to 5 minutes. Set aside.
-
Assemble the Salad:
- After the cucumbers have marinated and the liquid has had a chance to drain, add the sautรฉed onions to the cucumbers and toss gently.
- Arrange the seared scallops (or shrimp) on top of the cucumber and onion mixture.
- Garnish the salad with the toasted sesame seeds for a delicious crunch.
-
Serve and Enjoy:
- Serve this Gingered Cucumber Salad with Scallops immediately, or refrigerate it for up to an hour before serving for a chilled version. Itโs the perfect dish for a light lunch, an appetizer, or a refreshing side to accompany grilled meats.
Additional Notes:
- If you prefer to use shrimp instead of scallops, choose large shrimp (about 21-25 per pound) and follow the same cooking instructions. The shrimp will cook slightly faster than scallops, so adjust the searing time accordingly (about 1-2 minutes per side).
- For a more vibrant salad, try adding some fresh herbs like cilantro or mint before serving.
- If you’re looking for a gluten-free version, this recipe is naturally gluten-free, but always double-check the label of your vinegar and sesame seeds.
This dish is a great way to enjoy the bright flavors of summer, with the satisfying texture of scallops complemented by the zesty cucumber salad. Whether you serve it for a family meal or a special occasion, itโs sure to impress with its fresh and bold flavors.
