Ginger Cucumber Salad with Scallops

This is a simple recipe that combines two food loves in our family – cucumbers and scallops. The gingered vinegar marinade for the cucumbers is light and refreshing and keeps the cucumbers crisp, which is a nice contrast to the soft, buttery scallops. Try serving over a bed of soba or rice noodles for a complete meal.


  1. Peel the cucumbers, cut in half lengthwise, and scoop out seeds then slice paper thin (preferably with a mandoline). 
  2. Mix the vinegar, ginger, sugar, and salt and toss with the cucumbers in a glass bowl. Let stand for 30 to 60 minutes (refrigerate if marinating for more than an hour). Just before serving, drain excess liquid. 
  3. Heat 2 tablespoons of the oil over medium-high heat in a nonstick skillet. Wait a minute, then add scallops. Be sure to pat the excess moisture off of the scallops before placing them into the hot skillet. Sear for about 2 minutes to a side, until you see a golden-brown color, then remove to a plate. Turn heat down to medium, add the remaining tablespoon of oil, onions, and turmeric (if using). Sauté until onions are soft and translucent, 5 minutes. 
  4. 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, garnish with sesame seeds, and serve.

Ginger Cucumber Salad with Scallops

Recipe Credit

Original recipe by: Mark Bittman via New York Times Cooking

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth