Cucumber ginger salad with scallops

0 likes 0 comments Recipe by Jenn

Ingredients

1 cucumber, sliced on a mandolin
1/2 cup rice wine vinegar
2" piece of ginger, peeled and grated
salt and sugar

Scallops

1-2 cups sliced white onions
1 tsp tumeric

Directions

1. Combine cucumber slices, rice vinegar, ginger, salt, and sugar into a bowl. Stir. Refrigerate for at least 1 hour.

2. Sear scallops in a hot pan for about 1 minute on each side.

3. Sautee onions in the same pan that was used for the scallops (soaks up the juices). Sprinkle turmeric over. Cook until soft but still crisp. Remove and add to the cucumber bowl.

seafood, salad October 21, 2011 05:04

Author Mark Bittman