Scallop Escabache with Cucumber and Sesame
Elevate your appetizer spread with this vibrant Scallop Escabache with Cucumber and Sesame, a dish that marries bold Mediterranean flavors with a touch of Asian-inspired flair. Perfectly seared sea scallops are infused with a tangy, aromatic escabache marinade featuring white wine vinegar, orange juice, and sweet paprika. The scallops rest atop delicate ribbons of fresh cucumber, bringing a refreshing crunch, while a finishing drizzle of the marinade adds depth and brightness. Toasted sesame seeds and fresh cilantro provide the perfect nutty and herbal elements, making this dish as visually stunning as it is delicious. Quick to prepare and ideal for entertaining, this scallop recipe is light, elegant, and bursting with flavor.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 12 pieces Sea scallops
- 3 tablespoons Olive oil
- 2 cloves Garlic
- 3 tablespoons White wine vinegar
- 2 tablespoons Orange juice
- 1 teaspoon Honey
- 1 teaspoon Sweet paprika
- 1 large Cucumber
- 1 tablespoon Sesame seeds
- 2 tablespoons Fresh cilantro
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Pat the scallops dry with a paper towel and season them lightly with salt and pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, sear the scallops for 1-2 minutes per side until they are golden brown. Remove from the skillet and set aside on a plate.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
Deglaze the skillet with white wine vinegar, scraping any browned bits from the bottom. Stir in orange juice, honey, sweet paprika, and a pinch of salt. Allow the mixture to simmer gently for 2 minutes, then remove from heat.
Pour the warm escabache marinade over the seared scallops and let them marinate at room temperature for 10-15 minutes.
While the scallops are marinating, prepare the cucumber ribbons by using a vegetable peeler to peel long, thin strips along the length of the cucumber. Discard the seeded core.
Toast the sesame seeds in a dry skillet over medium heat for 1 minute, stirring frequently to prevent burning. Set aside.
To assemble, arrange the cucumber ribbons on a serving platter. Place the marinated scallops on top and drizzle some of the escabache marinade over the dish.
Sprinkle the toasted sesame seeds and chopped cilantro over the top. Serve immediately and enjoy!
Nutrition Facts
Calories |
231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 952 mg | 41% | |
| Total Carbohydrate | 6.4 g | 2% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 3.6 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 460 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
