In the realm of culinary delights, few dishes offer a refreshing crunch and burst of flavor quite like cucumber salad with scallops. This tantalizing dish combines the crispness of cucumbers with the tender, succulent texture of scallops, creating a symphony of flavors that dance on the palate. The cucumber salad, prepared with a tangy vinaigrette dressing, adds a refreshing touch, while the scallops, seared to perfection, deliver a slightly sweet and briny flavor. This article presents a collection of cucumber salad with scallop recipes that cater to diverse culinary preferences, from classic preparations to innovative twists.
**Classic Cucumber Salad with Scallops:**
This timeless recipe captures the essence of this dish with its simplicity and elegance. Fresh cucumbers are thinly sliced and tossed in a zesty vinaigrette dressing, made with olive oil, vinegar, Dijon mustard, and herbs. Pan-seared scallops, seasoned with salt and pepper, are added to the salad, creating a harmonious balance of textures and flavors.
**Asian-Inspired Cucumber Salad with Scallops:**
For those who crave a touch of Asian flair, this recipe infuses the salad with vibrant flavors. The cucumbers are thinly sliced and tossed in a dressing made with soy sauce, rice vinegar, sesame oil, and ginger. Seared scallops are coated in a sweet and spicy glaze, adding a delectable dimension to the dish.
**Cucumber Salad with Scallops and Avocado:**
Creamy avocado adds a rich and velvety texture to this refreshing salad. Cucumbers are sliced and combined with avocado chunks, red onion, and cherry tomatoes. A tangy dressing, made with Greek yogurt, lemon juice, and herbs, brings the salad together. Seared scallops, seasoned with paprika and garlic powder, provide a savory contrast to the creamy and tangy flavors.
**Cucumber Salad with Scallops and Quinoa:**
This protein-packed salad is a wholesome and satisfying meal. Quinoa is cooked and fluffed, then tossed with sliced cucumbers, red bell pepper, and feta cheese. Seared scallops are added to the salad, along with a dressing made with olive oil, lemon juice, and fresh herbs.
**Cucumber Salad with Scallops and Grilled Pineapple:**
This tropical-inspired salad offers a delightful blend of sweet and savory flavors. Cucumbers are sliced and tossed in a dressing made with lime juice, cilantro, and jalapeƱo. Grilled pineapple slices and seared scallops are added to the salad, creating a vibrant and refreshing dish.
SCALLOP SALAD WITH STRAWBERRIES, CUCUMBER AND GORGONZOLA IN CITRUS-DIJON VINAIGRETTE
Provided by Robin Miller : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 11
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
Provided by Mark Bittman
Categories easy, salads and dressings
Time 1h
Yield 4 servings
Number Of Ingredients 14
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
SPICY SHRIMP AND SCALLOP TEMPURA WITH CUCUMBER SALAD
Provided by Brianna Jenkins
Time 15m
Yield 2 servings
Number Of Ingredients 19
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.
GINGER CUCUMBER SALAD WITH SCALLOPS
This 2004 recipe draws its inspiration from Thailand, where Mark Bittman first sampled it. The original was topped with shrimp, but his version uses scallops, "a slightly more unusual and elegant combination," but don't feel tied to just scallops: any grilled meat, poultry or fish work just as well here.
Provided by Mark Bittman
Categories salads and dressings
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- With Asian or English cucumbers (or small garden 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 : @context http, Calories 268, UnsaturatedFat 12 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 841 milligrams, Sugar 11 grams, TransFat 0 grams
GINGERED CUCUMBER SALAD WITH SCALLOPS
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
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
Tips:
- Choose fresh, crisp cucumbers: English or Persian cucumbers are ideal for this salad, as they have a thin skin and fewer seeds.
- Use high-quality scallops: Fresh or frozen scallops can be used, but make sure they are defrosted before cooking.
- Cook the scallops properly: Scallops should be cooked quickly over high heat until they are opaque and slightly browned.
- Make the dressing in advance: The dressing can be made up to 24 hours ahead of time. This allows the flavors to meld and develop.
- Chill the salad before serving: This salad is best served chilled, so make sure to refrigerate it for at least 30 minutes before serving.
Conclusion:
Cucumber salad with scallops is a refreshing, light, and flavorful dish that is perfect for a summer meal. The combination of crisp cucumbers, tender scallops, and tangy dressing is sure to please everyone at the table. This salad is also very versatile and can be easily customized to your liking. For example, you can add other vegetables, such as tomatoes, red onion, or bell peppers. You can also adjust the amount of dressing to your liking. No matter how you choose to make it, cucumber salad with scallops is a delicious and healthy dish that is sure to become a favorite.
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