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

Summary

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

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Instructions

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!