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 GH Kitchen 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&#8260;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

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time