Spicy Scallop Tartare In Cucumber Cups
- 1 pound dry bay scallops, rinsed and patted dry thoroughly
- 2 tablespoons high-quality toasted pure sesame oil
- 1/2 teaspoon Sriracha
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon low-sodium soy sauce
- 1 heaping tablespoon Japanese kewpie mayonnaise
- 1 tablespoon ginger, finely grated on a Microplane
- 2 scallions, white and green parts, very thinly sliced
- 1 teaspoon black sesame seeds
- 3 large English cucumbers, washed, dried and sliced into even 1 1/2-inch thick rounds
- extra sliced scallions and black sesame seeds, to garnish
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- English cucumbers, large (3)
- Ginger (1 tablespoon)
- Lemon, zest (1 teaspoon)
- Scallions (2)
- Seafood
- Bay scallops, dry (1 pound)
- Condiments
- Japanese kewpie mayonnaise (1 heaping tablespoon)
Soy sauce, low-sodium (1 teaspoon)- Sriracha (1/2 teaspoon)
- Cooking & Baking
- Black sesame seeds (1 teaspoon)
- Scallions and black sesame seeds (1)
- Sesame oil, high-quality toasted pure (2 tablespoons)
- Drinks
- Lemon juice (1 tablespoon)
Preparation
Read recipe preparation on foodrepublic.com
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Published August 3, 2012 (6 months ago).
63 people saved this recipe.
