Best 7 Ginger Cucumber Salad With Scallops Recipes

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### Ginger Cucumber Salad with Scallops: A Refreshing and Flavorful Medley

Experience a culinary journey with our ginger cucumber salad with scallops, a refreshing and flavorful dish that tantalizes your taste buds. This vibrant salad combines the crispness of cucumbers, the zesty kick of ginger, the savory sweetness of scallops, and the aromatic freshness of cilantro. Tossed in a light and tangy dressing, this salad offers a harmonious blend of textures and flavors that will leave you craving for more.

In this article, we'll take you through a step-by-step guide to prepare this delightful salad. We'll also provide you with variations and additional recipes to elevate your culinary skills and impress your family and friends. Get ready to embark on a culinary adventure as we explore the tantalizing flavors of ginger cucumber salad with scallops.

Check out the recipes below so you can choose the best recipe for yourself!

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

GINGER CUCUMBER SALAD



Ginger Cucumber Salad image

A refreshing summer side dish, this Ginger Cucumber Salad is a great addition to any summer menu.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 5

4 pounds cucumbers, preferably Persian
1 cup rice vinegar
3/4 cup sugar
1/4 cup peeled and finely grated ginger
1 teaspoon coarse salt

Steps:

  • Peel half of the cucumbers, leaving the remaining cucumbers unpeeled. Using a sharp knife or a mandoline, very thinly slice the cucumbers crosswise. Set aside.
  • In a medium bowl, whisk together vinegar, sugar, ginger, and salt until sugar has dissolved. Add cucumbers and toss to combine. Let marinate, refrigerated, for 3 hours. Using a slotted spoon, transfer cucumbers to a serving bowl.

CUCUMBER SALAD WITH SOY, GINGER AND GARLIC



Cucumber Salad With Soy, Ginger and Garlic image

The trick to any sliced cucumber salad is to slice the cucumbers as thin as you can and to purge them by salting them before making the salad so the dressing doesn't get watered down by the cucumber juice.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings

Time 20m

Yield Serves 4

Number Of Ingredients 13

2 large thin-skinned cucumbers (about 1 1/2 pounds), thinly sliced
Salt, to taste
3 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
1 teaspoon sugar
1 small garlic clove, minced, or granulated garlic or garlic flakes to taste
1 teaspoon minced fresh ginger
1/8 teaspoon ground cayenne, plus more to taste
Freshly ground pepper
2 tablespoons dark sesame oil
3 tablespoons sunflower oil or grapeseed oil
1 bunch scallions, white and light green parts, very thinly sliced
2 tablespoons chopped cilantro

Steps:

  • Sprinkle the cucumbers with a generous amount of salt and let sit in a colander in the sink for 15 minutes. Rinse and dry on a kitchen towel. Transfer to a salad bowl.
  • Whisk together the vinegar, soy sauce, sugar, garlic, ginger, cayenne, and pepper. Whisk in the sesame oil and the sunflower or grapeseed oil. Toss with the cucumbers, scallions, and cilantro. Chill until ready to serve.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 17 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 546 milligrams, Sugar 5 grams

GINGER CUCUMBER SALAD



Ginger Cucumber Salad image

Simplicity and ease of preparation are a couple things that make this salad great. It's light, crisp, refreshing, and with its delicate flavor, the perfect sidekick to summer meals. And you can enjoy it guilt-free!

Provided by lutzflcat

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 1h15m

Yield 4

Number Of Ingredients 6

2 cucumbers
½ small red onion, thinly sliced
⅓ cup white wine vinegar
1 tablespoon white sugar
1 teaspoon fresh ginger paste (such as Gourmet Garden™)
1 teaspoon toasted black sesame seeds

Steps:

  • Peel cucumbers, cut in half lengthwise, and scoop out the seeds. Cut each half into 1/4-inch slices and place in a medium bowl. Stir in red onion slices and set aside.
  • Whisk vinegar, sugar, and ginger paste together in a small bowl until the sugar is dissolved. Add dressing to cucumber mixture and mix well. Stir in sesame seeds and refrigerate for about 1 hour to let the flavors meld.

Nutrition Facts : Calories 39.8 calories, Carbohydrate 8.7 g, Fat 0.6 g, Fiber 0.9 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 4.9 mg, Sugar 5.2 g

GREEN CEVICHE WITH CUCUMBER



Green Ceviche With Cucumber image

This is a dish good enough to feed presidents, and that's what it did when the chef Rick Bayless served it at a state dinner at the White House in 2010 for President Felipe Calderón of Mexico. The green hue comes from cilantro and parsley, and the recipe is similar to one in "Fiesta at Rick's," his cookbook published that same year.

Provided by The New York Times

Categories     quick, appetizer

Time 25m

Yield 8 to 10 appetizer servings

Number Of Ingredients 11

1/2 head of garlic, cloves separated
2 to 3 fresh serrano chilies
1 cup packed cilantro leaves
1 cup packed parsley leaves
1/2 cup extra-virgin olive oil
2 teaspoons salt
1/4 cup fresh lime juice
1 1/2 pounds sashimi-quality skinless, boneless fish fillets, such as Alaskan halibut, ahi tuna, or farmed yellowtail, cut into 1/2-inch cubes
2 baby cucumbers (about 7 ounces), cut into 1/2-inch cubes
Tender lettuce leaves (such as butter lettuce), for garnish
2 large ripe avocados, pitted, flesh scooped out and cut into 1/2-inch cubes

Steps:

  • Place a dry nonstick or cast-iron skillet over medium heat. Roast unpeeled garlic cloves and chilies, turning frequently, until soft, about 10 minutes for the chilies and 15 minutes for the garlic. Cool, then remove skins from garlic and stems from chilies.
  • In a food processor, combine chilies, garlic, cilantro, parsley, olive oil and salt. Process until nearly smooth. Cover the herb paste and refrigerate until needed.
  • To finish ceviche: In a large bowl, whisk together the lime juice and 1/2 cup of herb paste. Add fish and cucumber, and stir to combine. Cover and refrigerate for 30 minutes (or up to an hour). Transfer remaining herb paste to a jar, cover with a film of oil, refrigerate and save for another use, like stirring into eggs or smearing on chicken before roasting or grilling.
  • Taste and season with additional lime juice or salt as desired. Gently fold in most of the avocado, reserving a few cubes as a garnish. Line plates or cocktail glasses with lettuce leaves, and top with ceviche and remaining avocado.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 15 grams, Carbohydrate 7 grams, Fat 19 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 387 milligrams, Sugar 1 gram, TransFat 0 grams

GRILLED SEA SCALLOPS WITH YELLOW BEETS, CUCUMBERS AND LIME



Grilled Sea Scallops With Yellow Beets, Cucumbers and Lime image

Here's a simple bright dish that's nearly effortless to put together. You make a sort of salad-like relish with onion, cucumber and golden beet, seasoned with ginger and lime juice. Once the scallops are grilled, you spoon the relish over and drizzle with fruity olive oil, along with a shower of chopped sweet herbs. Done and done. If sea scallops are not available, use wild shrimp or halibut or salmon fillets. It is best to cook and cool the beets in advance (even a day ahead).

Provided by David Tanis

Categories     dinner, seafood, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 11

3 medium yellow beets
1 1/2 pounds large dry-packed sea scallops (about 18 scallops)
Salt and pepper
Extra-virgin olive oil
1 cup finely diced red onion
4 tablespoons lime juice, plus more for finishing
1 teaspoon grated ginger
2 medium cucumbers, peeled and diced into 1/2 inch cubes
2 tablespoons roughly chopped dill
2 tablespoons roughly chopped mint
2 tablespoons finely cut chives

Steps:

  • Heat oven to 375 degrees. Place beets in a baking dish with an inch of water. Tightly cover baking dish and roast for 1 hour or so, until beets are soft enough to yield to a fork and skins easily rub off. Peel beets, let them cool, then dice into 1/2-inch cubes. Alternatively, peel and dice raw beets, then simmer in salted water for 20 to 30 minutes, until tender. (Beets may be cooked up to a day in advance.)
  • Put scallops on a baking sheet, pat dry and season on both sides with salt and pepper. Drizzle or paint very lightly with olive oil, just to coat the surface. Leave at room temperature for 15 minutes to absorb seasoning. (Or refrigerate up to 6 hours in advance; bring to room temperature before proceeding.)
  • Put onions, ginger and lime juice in a mixing bowl with a big pinch of salt. Let macerate for 10 minutes or so, then add beets and cucumber to bowl. Season generously with salt and pepper and toss to coat well with juices. Leave to marinate, tossing occasionally, for at least 10 minutes and up to 30 minutes.
  • Prepare a bed of medium-hot coals for grilling or heat a stovetop grill pan. Lay the scallops on the grill and let them crisp gradually, for 5 minutes or so. Don't try to turn them until they are well browned or they'll stick. Flip and cook for 2 or 3 minutes more, until cooked through, but juicy.
  • Transfer scallops to a serving dish in one layer. Spoon beets and cucumbers over the scallops and sprinkle with dill, mint and chives. Squeeze a little more lime juice over everything and drizzle with good fruity olive oil.

Nutrition Facts : @context http, Calories 127, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 4 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 561 milligrams, Sugar 5 grams, TransFat 0 grams

SESAME-GINGER CUCUMBER SALAD



Sesame-Ginger Cucumber Salad image

I love the marinated sides and salads that come with meals at Japanese restaurants and wanted to try them at home. After some research, I came up with this cool, crisp salad. -Kimberly Ludvick, Newburgh, New York

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 10

2 tablespoons rice vinegar
4 teaspoons soy sauce
1 tablespoon olive oil
2 teaspoons minced fresh gingerroot
2 teaspoons sesame oil
1 teaspoon honey
1/4 teaspoon Sriracha chili sauce
2 English cucumbers
1 teaspoon sesame seeds, toasted
Thinly sliced green onions

Steps:

  • For dressing, mix first 7 ingredients. Trim ends and cut cucumbers crosswise into 3-in. sections. Cut sections into julienne strips., To serve, toss cucumbers with sesame seeds and dressing. Sprinkle with green onions.

Nutrition Facts : Calories 64 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 293mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

Tips:

  • For the freshest and most flavorful salad, use young, tender cucumbers and ginger. Look for cucumbers that are deep green in color and have a firm texture. The ginger should be plump and have a smooth, unblemished skin.
  • To make the salad ahead of time, simply combine the cucumbers, ginger, and dressing in a bowl and refrigerate for up to 2 hours. When you're ready to serve, add the scallops and toss to combine.
  • If you don't have any scallops on hand, you can substitute another type of seafood, such as shrimp, crab, or lobster.
  • This salad is also delicious served over rice or quinoa.

Conclusion:

Ginger cucumber salad with scallops is a refreshing and flavorful dish that is perfect for a light lunch or dinner. The combination of sweet, sour, and savory flavors is sure to please everyone at your table. So next time you're looking for a healthy and delicious salad recipe, give this one a try. You won't be disappointed!

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