Joel makes this flavorful fusion salad for Neval Chatelal


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


  1. Season the scallops with a little salt, black pepper and curry powder. Set aside.
  2. Place the cucumbers, radishes and red onions in a bowl.
  3. Mix together the ingredients for the dressing with a small whisk.
  4. Pour the dressing over the vegetables and mix well. Set aside.
  5. Heat some vegetable oil in a frying pan over medium high heat.
  6. 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.
  7. Place the cucumber salad in a serving plate. Top with the scallops and serve.

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