Ingredients

• 1 1/4 to 1 1/2 pounds cucumber, preferably thin Asian or English variety
• 1 pound sea scallops (cut in half through their equators if very large) or shrimp, peeled
• 1/2 cup rice vinegar or 1/2 cup white vinegar diluted with 1/4 cup water
• 2-inch piece of fresh ginger, peeled, and minced or grated
• 2 tbsp. sugar
• 1 tsp. salt
• 3 tbsp. grapeseed or other neutral oil
• 1 medium to large onion, sliced
• 2 tbsp. sesame seeds, toasted

Directions

1. Using a mandolin, slice cucumbers thinly. Toss with vinegar, ginger, sugar, and salt. Let stand.
2. Put 2 tablespoons oil in a skillet, preferably nonstick, over medium-high heat. 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 and onions. Cook until onion softens, about 5 minutes.
3. Stir onions into cucumbers, top with scallops, garnish with sesame seeds, and serve.
4. RELAX