About The Dish
Elevate your seafood dining experience with this delightful recipe for scallops with Japanese cucumber dressing. Combining the delicate sweetness of fresh scallops with the refreshing zest of a cucumber-based dressing, this dish is a true culinary masterpiece. Perfect for an elegant starter or light main, the scallops are seared to perfection and paired with a blend of soy sauce, rice wine vinegar, and finely grated cucumber for a Japanese-inspired twist. Garnished with sesame seeds and fresh herbs, this recipe offers a burst of umami with every bite. Order premium scallops from Pearl Seafoods and enjoy Sydney's finest seafood delivered straight to your door, ensuring top quality for your next cooking adventure.
Ingredients List
- 12 scallops, cleaned and patted dry
- 1/2 Japanese cucumber, finely grated
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 1 teaspoon sugar (optional, to balance acidity)
- 1 teaspoon sesame seeds, toasted
- 1 tablespoon vegetable oil (for searing scallops)
- Fresh herbs like coriander or chives, for garnish (optional)
Steps
- Prepare the dressing by mixing soy sauce, rice vinegar, mirin, and sesame oil in a small bowl. Set aside.
- In a separate bowl, combine the qukes, green onion, and pickled ginger. Mix well and set aside.
- Heat peanut oil in a frying pan over high heat. Cook half the scallops for 30 seconds to 1 minute on each side, until golden. Remove and repeat with the remaining scallops.
- Place each scallop on its shell and arrange on a serving platter. Top with the cucumber mixture and drizzle with the prepared dressing before serving.