Gingered Cucumber Salad With Scallops

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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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

Directions

1. With English cucumbers slice thinly, preferably with a mandoline.
2. With thick cucumbers, peel, halve lengthwise, and scoop out seeds before slicing.
3. Mix vinegar, ginger, sugar and salt, and toss with cucumbers.
4. Let stand for 30 to 60 minutes.
5. (Refrigerate if marinating for more than an hour in warm weather.).
6. Just before serving, drain excess liquid.
7. Put 2 tablespoons oil in a skillet, preferably nonstick, over medium-high heat.
8. Wait a minute, then add scallops or shrimp.
9. Sear for about 2 minutes to a side, then remove to a plate.
10. Turn heat to medium, add remaining oil, onions and turmeric, if you are using it.
11. Cook until onion softens, about 5 minutes.
12. Meanwhile, toast sesame seeds in a dry skillet over medium heat until browned and fragrant, 3 to 5 minutes.
13. Stir onions into cucumbers, top with scallops or shrimp, garnish with sesame seeds, and serve.