Scallops with sweet and sour cucumber and pickled ginger

Name: Scallops with sweet and sour cucumber and pickled ginger
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 18 large fresh scallops, without roe, well chilled; Juice of 2 limes; 2 level tbsp golden caster sugar; 1 tbsp. white wine vinegar; 1⁄2 cucumber, deseeded and diced; 2 tbsp. mild extra-virgin olive oil; Pickled ginger; A bunch or 90 g bag watercress, well washed, to garnish

Try this tasty and fresh starter, the perfect recipe for a dinner party with friends.

By The Good Housekeeping Cookery TeamPublished: 01 December 2001

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Yields:

Prep Time:

20 mins

Total Time:

20 mins

Ingredients

18 large fresh scallops, without roe, well chilled
Juice of 2 limes
2 level tbsp golden caster sugar
1 Tbsp. white wine vinegar
1⁄2 cucumber, deseeded and diced
2 Tbsp. mild extra-virgin olive oil
Pickled ginger
A bunch or 90 g bag watercress, well washed, to garnish

Directions

1. Step 1
  Trim and discard any hard muscle from the side of each scallop, then slice each very thinly crosswise. Put in a single layer on a large plate and squeeze the juice of 11⁄2 limes over the top. Cover and chill for 2hr.
2. Step 2
  Put the sugar, a pinch of salt, plenty of freshly ground black pepper and 2tbsp boiling water into a bowl, then stir to dissolve the sugar. Mix in the vinegar. Add the cucumber, cover the bowl and chill for 1hr.
3. Step 3
  Put the remaining lime juice into a small bowl, add a pinch of salt and a little freshly ground black pepper and whisk. Then whisk in the oil to make a dressing.
4. Step 4
  Remove the scallops from the lime juice and arrange the slices in pairs on individual plates. Using a slotted spoon, put some drained cucumber in the centre and top with slivers of pickled ginger. Drizzle the dressing over the scallops and arrange sprigs of watercress around them.
  
  Try more triple-tested recipes:
  
  Sizzling scallops with pancetta and sage
  
  Cucumber and crab rolls
  
  Pickled tuna salad

Per Serving:

Calories: 220
Total carbs: 6 g
Sugars: 5 g
Total fat: 7 g
Saturated fat: 1 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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