Scallop Escabache With Cucumber And Sesame Recipes

SEARED SESAME SCALLOPS AND TERIYAKI STEAK WITH SEARED CABBAGE SALAD

Steps:

• Combine the ginger and teriyaki in a shallow dish. Rub steaks with a little grill seasoning and turn in teriyaki sauce and let sit for 10 to 15 minutes.
• Heat a cast iron skillet over high heat. Wipe pan with a thin layer of vegetable oil.
• Pat scallops dry. Combine the sesame and chives and roll the sides of the scallops in the mixture. Season the scallops with salt and pepper. Sear scallops and cook 2 to 3 minutes on each side to caramelize them. Remove scallops to a plate and drizzle with sesame oil and serve.
• Heat a large skillet with a couple tablespoons vegetable oil over high heat. Add steaks and cook 4 minutes on each side for medium rare. Remove and let steaks set 5 minutes. Add the cabbage to the pan and stir fry 2 minutes then add in the onions, garlic, cook a minute or 2, add cucumbers and hot sauce, salt and pepper, vinegar and zest of 1 lime and juice of 2 limes.
• Slice steaks very thin on an angle and serve on hot 'n spicy cabbage salad, garnish with cilantro.

SEARED SESAME SCALLOPS

Steps:

• In a small bowl stir together sesame seeds, salt, and pepper. Remove tough muscle from side of each scallop if necessary and pat scallops dry. Dip flat sides of each scallop in sesame mixture. In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops on flat sides until sesame seeds are golden and scallops are just cooked through, about 4 minutes total.
• Serve scallops with couscous and lemon wedges.

SCALLOP SEVICHE IN CUCUMBER CUPS

Steps:

• Combine the scallops, tomatoes, herbs, peppers, olive oil, and hot sauce. Add enough lime juice to cover the scallops. Season with salt and pepper, to taste. Marinate, covered, in the refrigerator at least 1 hour and up to 8 hours, stirring occasionally.
• Trim the cucumber slices with a round, fluted cutter to remove the rind. Scoop a pocket out of the middle of the cucumber slices. Do not cut all the way through the slice. Fill the cucumber cups with the seviche. Garnish each seviche cup with a small dot of sour cream and a cilantro leaf.

BAY SCALLOPS WITH SCALLIONS AND SESAME SEEDS

Steps:

• Bring 2 tablespoons of water to a boil in a small nonreactive saucepan, lower the heat and whisk in the butter a little at a time until the mixture becomes saucy.
• Add the scallions, then lemon juice, salt and pepper to taste. Keep warm over very low heat while cooking the scallops.
• Preheat a large nonstick skillet over medium heat for 2 minutes. Add the scallops; do not crowd. Cook without stirring until they brown lightly on one side, about 2 minutes. Turn and brown the other side.
• Serve the scallops drizzled with a little of the sauce and sprinkled with sesame seeds.

SNAPPER ESCABèCHE WITH CHARRED SCALLIONS

Steps:

• Prepare grill for medium-high heat; oil grate. Combine onion, vinegar, and 6 tablespoons oil in a small bowl; season with salt and pepper. Set marinade aside.
• Rub snapper all over with 1 tablespoon oil total; season with salt and pepper. Grill, skin side down, until lightly charred and almost cooked through, 4-6 minutes (skin should release easily; if it sticks, grill another minute or two). Turn; grill until just cooked through, about 1 minute. Place skin side up in a baking dish.
• Pour reserved marinade over hot snapper and let sit at least 10 minutes (the longer it sits, the more intensely flavored it will be).
• Meanwhile, toss scallions on a baking sheet with remaining 1 tablespoon oil; season with salt and pepper. Grill, turning often, until lightly charred and wilted, about 2 minutes. Transfer to a cutting board. Let cool; coarsely chop.
• To serve, spoon marinade over snapper and top with scallions and parsley.
• Do Ahead
• Snapper can be marinated 2 hours ahead. Cover and chill.

SEARED SCALLOPS WITH SHAVED FENNEL, CUCUMBER, AND GRAPEFRUIT

Steps:

• Finely grate enough grapefruit rind to yield 1/2 teaspoon zest. Peel grapefruit with a paring knife, removing all pith. Working over a bowl, cut three-quarters of the grapefruit segments from the membranes, cut into bite-size pieces, and set aside. Squeeze juice of remaining grapefruit segments into bowl (you should have 1/3 cup juice).
• Heat 1 teaspoon oil in a nonstick saute pan over medium-high heat. Pat scallops dry, sprinkle with 1/4 teaspoon salt, and season with pepper. Saute scallops until deep golden brown, about 3 minutes. Flip, and continue to cook until barely opaque all the way through, about 2 minutes more. Divide scallops between 2 plates, and loosely tent with foil. Reduce heat to low, and add grapefruit juice. Cook, stirring and scraping up browned bits, until reduced to 1 tablespoon, 2 to 3 minutes. Pour sauce over scallops.
• Combine cucumber, lemon juice, remaining 2 teaspoons oil, the grapefruit zest and pieces, chives, tarragon, and remaining 1/4 teaspoon salt in a bowl. Shave fennel into bowl, season with pepper, and toss gently to combine. Pile salad atop scallops.

GINGERED CUCUMBER SALAD WITH SCALLOPS

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.

CUCUMBER SALAD WITH SCALLOPS

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.

SCALLOP ESCABACHE WITH CUCUMBER AND SESAME

Steps:

• Remove the scallops from their shells and reserve shells for serving.
• Place the scallops in a ceramic or glass bowl and pour over the lime juice and cover.
• Refrigerate for 2 hours.
• Place a small amount of the ginger and cucumber into the cleaned shells and top with a scallop.
• Drizzle 1/2 tsp of mirin over each scallop, followed by a couple of drops of sesame oil and lightly sprinkle with sesame seeds.
• Serve immediately.