Scallop Escabache With Cucumber And Sesame
- Ready In:
- 2hrs 10mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
directions
- Remove the scallops from their shells and reserve shells for serving.
- Place the scallops in a ceramic or glass bowl and pour over the lime juice and cover.
- Refrigerate for 2 hours.
- Place a small amount of the ginger and cucumber into the cleaned shells and top with a scallop.
- Drizzle 1/2 tsp of mirin over each scallop, followed by a couple of drops of sesame oil and lightly sprinkle with sesame seeds.
- Serve immediately.
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Reviews
RECIPE SUBMITTED BY
Kate in Katoomba
Australia
I live in Australia, in the Blue Mountains (a national park the size of Belgium) and I really enjoy all things to do with food (especially the eating part). I used to work in theatre and casting in the UK, but now work in an antique/discerning junk shop in Australia. I enjoy collecting out of print and old church cook books and have way too many. I can't stand bad traffic, people who sniff, or white plastic garden furniture! If I had a month off I would most likely be asleep a lot of the time or eating dark chocolate, but If I had absolutely no responsibilities, you could find me at the Musee D'Orsay in Paris looking at the pictures.