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.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:5 mins

Total Time:25 mins

Servings: 4

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

Directions

Step 1

Pat the scallops dry with a paper towel and season them lightly with salt and pepper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Pour the warm escabache marinade over the seared scallops and let them marinate at room temperature for 10-15 minutes.

Step 6

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.

Step 7

Toast the sesame seeds in a dry skillet over medium heat for 1 minute, stirring frequently to prevent burning. Set aside.

Step 8

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.

Step 9

Sprinkle the toasted sesame seeds and chopped cilantro over the top. Serve immediately and enjoy!

Nutrition Facts

Serving size	(911.3g)

Amount per serving	% Daily Value*
Calories	950.6

Total Fat 50.9g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 6.2g
Cholesterol 147.6mg	0%
Sodium 3601.7mg	0%
Total Carbohydrate 47.2g	0%
Dietary Fiber 4.3g	0%
Total Sugars 15.2g
Protein 79.4g	0%

Vitamin D 0IU	0%
Calcium 146.6mg	0%
Iron 4.3mg	0%
Potassium 1990.5mg	0%

*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.

Source of Calories

Fat: 47.5%

Protein: 32.9%

Carbs: 19.6%