Spicy Scallop and Cucumber Salad recipe - ingredients, nutrition and when to eat it
This tangy, spicy salad combines blanched scallops and cucumber with a vinegared gochujang dressing.
This tangy, spicy salad combines blanched scallops and cucumber with a vinegared gochujang dressing. It's a lovely choice for a light spring lunch or dinner, and also makes a great snack with drinks.
Seafood · 15 minutes to cook
Nutrition (per 257.3g serving): 211.3 kcal · protein 18.6g · carbohydrate 19.6g · fat 5.8g · sodium 1184.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Scallops can become tough if blanched for too long.
Tips: Cucumber releases a lot of water, which can thin the dressing, so toss everything together just before serving.
Tips: Adjust the vinegar and sugar a little at a time to balance the sweetness and acidity.
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Ingredients (1 serving)
- Scallops — 100 g
- Cucumber — 0.5 pc
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 Tbsp
- Garlic — 1 tsp
- Scallion — 1 Tbsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 1 tsp