Prep 15 mins
Cook 10 mins
from today's ny times, this is light and very easy to make. cooking and prep times do not reflect the 1 hour marinating time. if you're using rice wine vinegar do not add the water.
- 1 1⁄4-1 1⁄2 lbs cucumbers (preferably english or hothouse)
- 1⁄2 cup rice vinegar or 1⁄2 cup white vinegar, diluted with
- 1⁄4 cup water
- 2 inches fresh ginger, peeled and grated
- 2 tablespoons sugar
- 1 teaspoon salt
- 3 tablespoons grapeseed oil or 3 tablespoons other neutral oil
- 1 lb sea scallops, cut in half (or shrimp, peeled)
- 1 large onion, sliced
- 1⁄2 teaspoon ground turmeric (optional)
- 2 tablespoons sesame seeds
- 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.
I had somewhat of a catastrophe in the kitchen when I attempted to make this. My fridge has an uneven temp and half of my cuke was frozen. It still tasted fine, so I used it. Then when I went to shake tumeric on the onions as they sautéed, the lid fell off and most of what was in the container fell in. I decided to serve the cucumbers as a cold salad instead and didn't continue with the rest of the recipe. Just so you know, the marinade and cukes are wonderful on their own. I followed the marinade / dressing recipe using seasoned rice vinegar, only adding a bit more ginger (I used minced, not fresh) than the recipe specified. I do intend to make the recipe as intended, but I have to buy more tumeric first since all of it went into the pan with the onions. I'm giving the cucumber/marinade portion of the recipe 5 stars because it was yummy and a great alteration if you don't have shrimp or tumeric or you don't want to cook on the stove. Hope this helps.