Best Cucumber Salad With Scallops Recipes

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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

SCALLOP SALAD WITH STRAWBERRIES, CUCUMBER AND GORGONZOLA IN CITRUS-DIJON VINAIGRETTE



Scallop Salad with Strawberries, Cucumber and Gorgonzola in Citrus-Dijon Vinaigrette image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 11

1/2 cup orange juice
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons Dijon mustard
2 teaspoons fresh chives, chopped
Salt and freshly ground black pepper
2 cups cooked scallops, halved
2 cups whole strawberries, sliced
1 cup English cucumber, sliced
Red lettuce leaves
1/2 cup Gorgonzola, crumbled

Steps:

  • In a large bowl, whisk together orange juice, lemon juice, oil, mustard, and chives. Season to taste with salt and black pepper. Add scallops, strawberries and cucumber and toss to coat with a spoon. Arrange lettuce leaves on a serving platter and top with scallop mixture. Top with crumbled Gorgonzola.

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

PAN SEARED DIVER SEA SCALLOPS ACCOMPANIED BY POTATO-CUCUMBER SALAD AND VERJUS DU PERIGORD



Pan Seared Diver Sea Scallops accompanied by Potato-Cucumber Salad and Verjus du Perigord image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 19

5.3 ounces (150 grams) baking potatoes, like russets
3.5 ounces (100 grams) European cucumber
8.8 ounces (250 grams) chicken stock
4 tablespoons extra-virgin olive oil
1.8 ounces (50 grams) shallots, chopped
1.8 ounces (50 grams) cornichons, cut into brunoise
3 tablespoons cornichon vinegar
Salt and pepper
5.30 ounces (150 grams) butter, room temperature
4.2 ounces (120 grams) Italian parsley leaves
Salt
.7 ounces (20 grams) sugar
7.1 ounces (200 grams) verjus (vinegar from unripened white grapes)
8.8 ounces (250 grams) veal stock
1.1 ounces (30 grams) creme fraiche
3.5 ounces (100 grams) extra-virgin olive oil
1 tablespoon extra-virgin olive oil
1 tablespoon butter
20 (Extra large, under 10 scallops per pound or U-10's) sea scallops

Steps:

  • Wash, peel, and rewash potatoes. Cut off edges of potato to form a rectangle. Keep edges for cooking with the chicken stock. Slice potato length-wise in 1/4-inch slices. Do the same width-wise, forming 1/4-inch cubes when finished.
  • Wash, peel, and rewash cucumbers. Cut cucumbers in half; scrape the seeds out with a spoon and cut in half one more time. Then cut into diced cubes the same size as potatoes. You should have equal amounts of potatoes to cucumbers.
  • Reduce the chicken stock with the potato edges by 75 percent or until the potato edges until they are soft. Smash the potato edges to form a smooth puree.
  • Blanch the potato cubes in salted water.
  • Heat extra-virgin olive oil in a saute pan. Lightly sear the shallots and cucumbers. Add the cornichons and vinegar. Cook until everything is al dente, then stir in the chicken stock puree and potato cubes. Season with freshly ground pepper and salt.
  • For the Parsley Butter: Place the butter in a food processor and blend until smooth. When the butter is smooth, add fresh Italian parsley. Blend the butter and the parsley together until the parsley emulsifies with the butter. Add a touch of salt. Cool mixture to preserve the green color and fresh taste of the parsley.
  • For the Verjus du Perigord: Over medium heat, melt the sugar, and cook until caramelized and golden brown. Add the verjus and reduce the liquid to 1/3 the volume. Add the veal stock and reduce by 1/4. Remove the foam that accumulates on top of the stock. Add creme fraiche and blend with hand blender. Slowly add the extra-virgin olive oil to form an emulsion and hand blend again.
  • Preheat the oven to 400 degrees F.
  • Over a low flame melt a little olive oil and butter in a pan. It is important to keep the temperature very low, so the butter remains brown and maintains a nutty flavor.
  • Lightly sear the scallops until golden brown on both sides. After searing the scallops, remove them from the pan and place on a drying rack.
  • Bake for 2 to 3 minutes (depending on the size). The scallops should be medium rare. Reheat the potato-cucumber salad and add the butter at the last minute to retain the color and freshness of the parsley. On a hot, oversized plate, place the potato-cucumber salad in the center of the dish. Place the scallops on top. Drizzle the tops of the scallops with warm verjus and serve.

SPICY SHRIMP AND SCALLOP TEMPURA WITH CUCUMBER SALAD



Spicy Shrimp and Scallop Tempura with Cucumber Salad image

Provided by Brianna Jenkins

Time 15m

Yield 2 servings

Number Of Ingredients 19

Canola oil, for frying
1 cup all-purpose flour
1/4 cup cornstarch
1 tablespoon sesame seeds
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/2 teaspoon baking powder
1 cup cold water
1/2 cup sake
1 tablespoon chile sauce (recommended: Sriracha)
1/4 teaspoon fish sauce
4 large shrimp, peeled, and deveined
2 large scallops, cleaned
1 (1/4-inch) piece fresh ginger, peeled and finely grated
1/2 teaspoon sugar
1/8 teaspoon chile flakes
1 tablespoon rice vinegar
1/4 teaspoon fish sauce
1 cucumber, julienned

Steps:

  • In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
  • Blend the flour, cornstarch, sesame seeds, salt, sugar, baking powder, water, sake, chile sauce, and fish sauce together in a large bowl. Dip the shrimp and scallops in the batter, letting the excess batter drip back into the bowl and gently drop into the hot oil. Fry the shrimp and scallops until crisp and golden, about 4 to 5 minutes.
  • To make the cucumber salad: Whisk together the ginger, sugar, chile flakes, rice vinegar, and fish sauce. Toss the cucumber in the dressing and divide between 2 plates.
  • Remove the shrimp and scallops from the oil and drain on paper towels, season with salt. Place 2 shrimp and 1 scallop on each plate on top of the cucumber salad.

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