Cucumber Salad With Scallops Recipes

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CUCUMBER SALAD WITH SCALLOPS



Cucumber Salad With Scallops image

Provided by Mark Bittman

Categories     easy, salads and dressings

Time 1h

Yield 4 servings

Number Of Ingredients 14

4 medium cucumbers, at least 2 pounds
Salt
2 tablespoons fish sauce
Juice of 2 limes
1 small clove garlic, very finely minced
1 small chili, finely minced, or to taste ( 1/4 teaspoon of crushed red pepper flakes is a good substitute)
1 tablespoon minced lemon grass
1/2 teaspoon sugar
6 cups mixed salad greens
1 to 1 1/2 pounds sea scallops
1 tablespoon neutral oil, like canola
1/8 teaspoon cayenne
1/2 cup chopped mint, cilantro, basil or a combination
2 teaspoons dark sesame oil

Steps:

  • Peel cucumbers if they have been waxed, then trim their ends and cut them in half the long way. Scoop out seeds with a teaspoon. Sprinkle each half with about 1/4 teaspoon of salt, then place them in a colander. Let drain for about 30 minutes. Rinse lightly, and drain again. Cut into 1/8-to- 1/4-inch-thick slices and place in a bowl.
  • Mix together the fish sauce, lime juice, garlic, chili, lemon grass and sugar. Thin with a tablespoon of water. Taste, and add more of any flavoring you wish. Toss dressing with cucumbers, and set aside.
  • Place greens on a large platter. Put a large nonstick skillet over high heat. In a bowl, toss scallops with oil, then sprinkle them with salt and cayenne. When skillet begins to smoke, add scallops one at a time; do not crowd them. Cook for about 2 minutes on the first side, turning as they brown; depending on their size, cook for 1 to 3 minutes on the second side. (Scallops are best when their interior is slightly underdone; cut into one to check it.)
  • Toss cucumbers with most of the herbs, and spoon them and the dressing over the greens. Top with the scallops. Drizzle with sesame oil, and top with remaining herbs. Serve immediately.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 7 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 1283 milligrams, Sugar 6 grams, TransFat 0 grams

GINGERED CUCUMBER SALAD WITH SCALLOPS



Gingered Cucumber Salad With Scallops image

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.

Provided by chia2160

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 277.4, Fat 13.5, SaturatedFat 1.4, Cholesterol 37.5, Sodium 769.2, Carbohydrate 19, Fiber 1.8, Sugar 10.3, Protein 21.1

GINGER CUCUMBER SALAD WITH SCALLOPS



Ginger Cucumber Salad With Scallops image

This 2004 recipe draws its inspiration from Thailand, where Mark Bittman first sampled it. The original was topped with shrimp, but his version uses scallops, "a slightly more unusual and elegant combination," but don't feel tied to just scallops: any grilled meat, poultry or fish work just as well here.

Provided by Mark Bittman

Categories     salads and dressings

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

1 1/4 to 1 1/2 pounds cucumber, preferably thin Asian or English variety
1/2 cup rice vinegar or 1/2 cup white vinegar diluted with 1/4 cup water
2-inch piece of fresh ginger, peeled and minced or grated
2 tablespoons sugar
1 teaspoon salt
3 tablespoons grapeseed or other neutral oil
1 pound sea scallops (cut in half through their equators if very large) or shrimp, peeled
1 medium to large onion, sliced
1/2 teaspoon ground turmeric (optional)
2 tablespoons sesame seeds

Steps:

  • With Asian or English cucumbers (or small garden 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.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 12 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 841 milligrams, Sugar 11 grams, TransFat 0 grams

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