Seafood Recipes

Scallops With Japanese CucumberDressing

Scallops are seared in vegetable oil and served over a grated cucumber and pickled ginger dressing, finished with toasted sesame seeds.

Scallops With Japanese Cucumber Dressing
6 People
Serves
15 Mins
Prep Time
5 Mins
Cook Time
Medium
Difficulty
Japanese
Cuisine
The Recipe

About This SeafoodDish

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

  1. 12 scallops, cleaned and patted dry
  2. 1/2 Japanese cucumber, finely grated
  3. 3 tablespoons soy sauce
  4. 2 tablespoons rice vinegar
  5. 1 tablespoon mirin
  6. 1 teaspoon sesame oil
  7. 1 teaspoon sugar (optional, to balance acidity)
  8. 1 teaspoon sesame seeds, toasted
  9. 1 tablespoon vegetable oil (for searing scallops)
  10. 1 green onion, finely sliced
  11. 1 tablespoon pickled ginger, finely chopped
  12. Fresh herbs like coriander or chives, for garnish (optional)

Method

  1. Prepare the dressing by mixing soy sauce, rice vinegar, mirin, sesame oil and the sugar (if using, to balance acidity) in a small bowl. Set aside.
  2. In a separate bowl, combine the Japanese cucumber, green onion, and pickled ginger. Mix well and set aside.
  3. Heat the vegetable 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.
  4. Place each scallop on its shell and arrange on a serving platter. Top with the cucumber mixture, drizzle with the prepared dressing, and finish with the toasted sesame seeds before serving.
From Our Kitchen

Chef's Tip

Scallops with Japanese cucumber dressing are all about freshness, balance, and delicate texture. Quickly searing the scallops creates a light golden crust while keeping the centre tender and naturally sweet. The cucumber dressing adds cool freshness and gentle acidity, while soy, mirin, and sesame bring savoury umami depth that perfectly complements the delicate flavour of the scallops.

FEATURED

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NUTRITION

NutritionPerServing

  • Calories 155 kcal
  • Total Fat 8.0 g
  • Total Carbohydrate 6.0 g
  • Protein 14.0 g
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