Scallops With Japanese Cucumber Dressing

Name: Scallops With Japanese Cucumber Dressing
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 people people
Cuisine: Japanese
Ingredients: 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)

Discover our scallops with Japanese cucumber dressing recipe. Perfect for gourmet meals. Order premium scallops from Pearl Seafoods today.

Scallops With Japanese Cucumber Dressing on sea salt.

Serves

6 people people

Prep

15 minutes mins

Cook

5 minutes mins

Difficulty

Medium

About This Recipe

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

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)

Method

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.

Featured Product

Fresh Half Shell Scallops

$18.80

Nutrition (per serving)

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

% Daily Value*

Calories 155 kcal (7% DV)
Total Fat 8.0 g (10.26% DV)
Total Carbohydrate 6.0 g (2.18% DV)
Protein 14.0 g (28.0% DV)

*Based on a 2,000 kcal daily diet.

Seafood Delivery Across Sydney

We deliver fresh seafood next-day across:

Back To Blog

Language