Scallop Escabache With Cucumber And Sesame

The lime juice gives the scallops a 'cooked' appearance and texture. These really are delicious and look beautiful. Kate in katoomba

Remove the scallops from their shells and reserve shells for serving.

Place the scallops in a ceramic or glass bowl and pour over the lime juice and cover.

Refrigerate for 2 hours.

Place a small amount of the ginger and cucumber into the cleaned shells and top with a scallop.

Drizzle 1 / 2 tsp of mirin over each scallop , followed by a couple of drops of sesame oil and lightly sprinkle with sesame seeds.

Serve immediately.

scallops, limes, ginger, cucumber, mirin, sesame oil, black sesame seed