Fried Scallops with Cucumber Salad

by Editorial Staff

The scallops are prepared according to a Thai recipe and are served with an unusual but very easy to prepare cucumber salad.

Ingredients

  • Large scallops – 8 pcs.
  • Anise – 4 stars
  • Vegetable oil – 2 tbsp
  • Salt to taste
  • Ground white pepper – to taste
  • Sesame seeds – 1 teaspoon

For the salad:

  • Cucumber (peeled) – 0.5 pcs.
  • Salt to taste
  • Ginger root – 5 cm
  • Sugar – 2 teaspoon
  • Rice vinegar – 3 tbsp
  • Pickled ginger syrup – 2 teaspoon

For decoration:

  • Fresh cilantro
  • Anise

Directions

  1. Cut half a cucumber in half lengthwise, remove the seeds with a teaspoon.
  2. Cut the cucumber into 1/2-inch pieces, place in a colander, sprinkle with salt and place over a bowl, leave for 30 minutes.
  3. Cut the scallops lengthwise into 2-3 slices, leaving the caviar intact.
  4. Grind the anise stars in a mortar.
  5. Place the scallops in a bowl, sprinkle with chopped anise and spices on top. Stir, cover, and refrigerate for 1 hour.
  6. Rinse the cucumber from salt under running water, dry with a paper towel. Place the cucumbers in a bowl.
  7. Cut the ginger into thin strips, add to the cucumber along with sugar, vinegar, and ginger syrup, mix well, cover, and place in the refrigerator.
  8. In a wok or other large frying pan, heat the olive oil, add the chopped scallops, fry, stirring occasionally, for 2-3 minutes. Transfer the fried scallops to a paper towel to drain off the fat.
  9. Place scallops on a serving platter, place salad side by side. Sprinkle sesame seeds over the dish and garnish with cilantro sprigs and aniseed stars.

Enjoy your meal!

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