By Mark Bittman
Updated Oct. 17, 2023
- Total Time
- 1 hour 30 minutes
- Rating
- 5(589)
- Notes
- Read community notes
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.
Featured in: THE MINIMALIST; A Breeze In a Bowl
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Ingredients
Yield:4 servings
- 1¼ to 1½pounds cucumber, preferably thin Asian or English variety
- ½cup rice vinegar or ½ cup white vinegar diluted with ¼ cup water
- 2-inch piece of fresh ginger, peeled and minced or grated
- 2tablespoons sugar
- 1teaspoon salt
- 3tablespoons grapeseed or other neutral oil
- 1pound sea scallops (cut in half through their equators if very large) or shrimp, peeled
- 1medium to large onion, sliced
- ½teaspoon ground turmeric (optional)
- 2tablespoons sesame seeds
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
269 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 16 grams protein; 842 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Step
2
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.)
Step
3
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.
Step
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 or shrimp, garnish with sesame seeds, and serve.
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5
out of 5
589
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Cooking Notes
Katherine
With scallops, I would have sauteed them separately from the onions, as suggested, to get a good sear. But with shrimp (as we did it, not having access to good scallops), we started cooking the onions first -- with turmeric, highly recommended -- and then added the shrimp. This simplified preparation and allowed everything to arrive hot. Yum.
Andrea
i used zucchini with the cucumber and it was delicious
Tara
This dish was perfect! So refreshing and delicious! I more or less followed the recipe. Added a bed of soba noodles as well.
Susan chira
Can add roasted chopped peanuts to cukes.
Season scallops more aggressively.
Nia
Made this recipe, though I also added a touch of fresno chili in the marinade, as well as blanched string beans with the cukes. Added the tumeric to the sesame seeds after they toasted, along with a touch of salt, then sprinkled atop all. And pan fried shallots and garlic until crispy. Layered the salad with the drained greens, shallots, scallops and then the sprinkled sesame seeds. It was surprisingly filling and DELICIOUS!
Barbara
This is a lovely, quick and totally satisfying dish...
I lacked fresh ginger -- my error ! -- but used
instead powdered dry ginger -- and was still
excellent. A keeper when fast meal is needed
for company.
Eileen
Made this tonight for a solo dinner as a treat to myself. Not always a fan of M Bittman's recipes but this one hit all the perfect notes. Made it exactly as the video and recipe suggest. Wouldn't change a thing. Used four (7 oz) large dry day boat scallops ($25/pound, yikes!). Good textures, balance of sweet and salty, even mix of temperatures was a treat. Don't skip the toasted sesame seeds. Lovely Spring night dinner. I'm certain shrimp would be a good alternative.
doupchik
This was one of the most interesting ways I've prepared cucumbers. I served the salad and scallops with Jasmine Rice to turn the dish into a complete meal.
Lori Kellogg
This is a great base to play with. I made mine with prawns and next time will start adding chili's or other goodies. I would love to try this with cold noodles. Don't skip any of the ingredients as this dish needs them all.
katy lesser
really excellent. i used scallops this time, and the combination of the creamy scallops and crunchy, gingery cukes was magical. easy and fast!
Sheila
I made this to use leftover flavored butter from the "seared sea scallops with ginger lime butter" recipe. Outstanding - the whole exceeds the sum of the parts. I used half a red onion and half a sweet red pepper, and reduced the turmeric a bit because I find it too bitter sometimes. The marinade for the cucumbers was so good that I used it with sliced carrots afterward instead of discarding. This is going to become a go-to meal with a variety of proteins.
Chris
Made this with sauteed cod. The asian twist in the cucumber and onions is great.
Limor's notes
Add ribboned carrots. Onion is optional
KB
I didn’t think this was going to work, but it did - delicious. Don’t skip the onions!
Sally in New York
Use the cucumber salad with other dishes all the time, add thinly sliced sweet peppers and scallion (for color and added interest). Deiish with salmon or almost any seafood!
Solid Dish
Prepared veggies exactly as recipe stated, but with a few radishes added in.Used shrimp in place of scallops. Added 1 tsp. each honey, sriracha and rice wine vinegar to deglaze pan and coat shrimp.Served over jasmine rice.
Melissa
Delicious - will make again. Served over rice with seared scallops. Lovely dish.
Gretchen
If I chopped the scallops (or shrimp) up a bit, would there be a case for ceviche-ing it, rather than sautéing the fish? Seems as though there’s enough acid to cook them…
labramson
Excellent! Pretty simple, just need to start marinating the cake an hour in advance. Goes well with roast potatoes garnished with garlic and oregano. Don’t overcook the scallops! 2 mins/side.
Lindsay
This was a delicious recipe I will definitely be making again! My first time making scallops ever and everything turned out perfect. :D
Suzanne
Great, simple recipe that’s easy to play with. I added chopped dulce and some cilantro and put everything on a bed of udon noodles to which I’d added a few tablespoons of the marinade. Let that oil get hot to sear the scallops! I served the dish cold, and with chili oil on the side, and liked it that way.
Laura
Delightful late summer supper. I used Key West shrimp. Pickling cukes from the local farm were perfect. I didn't peel them and used the Cuisinart to slice. I added carrot ribbons and blanched string beans for color. Served the shrimp and pickles on soba noodles. Tumeric with onion makes this dish.
Yvonne Reuben
I absolutely loved this recipe. It’s so easy, and has now become my go to salad. I did tweak it a tad by adding a drizzle of sesame oil, 3 sliced Thai green chilies and 2 stalks of shaved and very finely sliced celery for extra crunch.
Yvonne Reuben
This was such a lovely easy meal. However I did tweak it a tad. I added 3 green Thai chilies, and 2 stalks of celery (shaved & cut very finely) which I added at the very end for extra crunch & a drizzle of sesame oil. It’s going to be my go to summer salad. BTW I Love the app.
Tami austin
Added cherry tomatoes with cucumbers. Used a leek instead of onion. Served with rice. Very good.
Janet
Added Fresno chili to the cukes. Used less sugar in the marinate. Made rice noodles, and mixed everything together, even the vinegar and ginger.Served room temperature. Added cilantro, lime green onion along with the seseme seeds.Delicious.
edwardagura
Chili crisp added zing
Lois Holly
Trader Joe's has fresh scallops and followed as directed. Wow, perfect summer dinner.
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