Asian Scallop and Cucumber Bowl

(Yields 4 servings; 268 calories, 14g fat, 21g carb, 16g protein per serving)


  • 1 ¼ to 1 ½ pounds cucumber
  • ½ cup rice vinegar
  •  2-inch piece of fresh ginger, peeled and minced
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • 1 pound sea scallops
  • 1 medium to large onion, sliced
  • ½ teaspoon ground turmeric
  • Sesame seeds to top

Optional: 2 cups cooked quinoa


  1. Thinly slice cucumbers, preferably with a mandoline. With thick cucumbers, peel, halve lengthwise, and scoop out seeds before slicing.
  2. Mix vinegar, ginger, sugar and salt, and toss with cucumbers. Let stand an hour. Refrigerate if sitting out longer. Drain excess liquid just before serving.
  3. Put 2 tablespoons oil in a skillet. Wait a minute, then add scallops. Sear for about 2 minutes to a side, then remove to a plate. Turn heat to medium, add remaining oil, onions and turmeric. Cook until onion softens, about 4-5 minutes.
  4. Stir onions into cucumbers, top with scallops, garnish with sesame seeds, and serve.

*Optional: Serve with 1/2 cup cooked quinoa per serving

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