The discovery of a new dish does more for the happiness of mankind than the discovery of a star ~Anthelme Brillat-Savarin
1- 1/2 lb English cucumbers peeled and thinly sliced
2” fresh ginger, peeled and minced
1/2 cup rice vinegar
2 Tbsp sugar
1 tsp salt
1 Tbsp olive oil
1 lb sea scallops or shrimp
Freshly ground black pepper
Turmeric
Arugula or mixed baby greens
Gently toss the cucumbers with the ginger, vinegar, sugar and salt. Cover and let sit at room temperature for about an hour. Drain in a colander.
In a bowl, mix the scallops with the olive oil, a little salt, pepper and enough turmeric to lightly color them. Arrange the drained cucumbers on a bed of greens. Heat a non-stick skillet to medium-high. Sear the scallops for 3 to 4 minutes or until browned on the outside and just opaque inside. Arrange on the cucumber and serve immediately with a loaf of fresh bread and a bottle of wine. I recommend Zazo Moscato - a Mediterranean Wine Spritzer, 5% alcohol, available at my favorite wine shop - Abby's on Broadway.
This dish is very simple, light and works well for a late dinner. Serves 4
Happy eating,
Elizabeth
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