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
- Cut half a cucumber in half lengthwise, remove the seeds with a teaspoon.
- Cut the cucumber into 1/2-inch pieces, place in a colander, sprinkle with salt and place over a bowl, leave for 30 minutes.
- Cut the scallops lengthwise into 2-3 slices, leaving the caviar intact.
- Grind the anise stars in a mortar.
- Place the scallops in a bowl, sprinkle with chopped anise and spices on top. Stir, cover, and refrigerate for 1 hour.
- Rinse the cucumber from salt under running water, dry with a paper towel. Place the cucumbers in a bowl.
- 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.
- 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.
- 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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