Recipes
ASIAN FUSION CUCUMBER SALAD with SCALLOPS

Joel makes this flavorful fusion salad for Neval Chatelal

Ingredients
2 – 3 cucumbers, peeled, seeded and chopped
2 – 3 radishes, thinly sliced
½ small red onion, thinly sliced
For the dressing:
1/3 cup rice wine vinegar
1 tbsp Lee Kum Kee Sesame Oil
1 tbsp Lee Kum Kee Soy Sauce
2 tsp Lee Kum Kee Minced Garlic
½ tsp sugar
½ tsp ground geera/cumin
Pinch red pepper flakes
Salt and black pepper
For the scallops:
8 – 10 medium scallops, rinsed and patted dry
1 tsp curry powder
Salt and black pepper
Directions
- Season the scallops with a little salt, black pepper and curry powder. Set aside.
- Place the cucumbers, radishes and red onions in a bowl.
- Mix together the ingredients for the dressing with a small whisk.
- Pour the dressing over the vegetables and mix well. Set aside.
- Heat some vegetable oil in a frying pan over medium high heat.
- Place the scallops in the hot oil and let cook on one side for approximately 1 – 2 minutes. Turn onto the other side and continue cooking. Each side of the scallop should be golden brown.
- Place the cucumber salad in a serving plate. Top with the scallops and serve.