1.25 to 1.5 lbs cucumber
½ cup rice vinegar or ½ cup white vinegar diluted with ¼ cup water
2 inch piece of fresh ginger, peeled and minced or grated
2 tablespoons sugar
1 teaspoon salt
3 tablespoons grapeseed or other neutral oil
1 lb sea scallops (cut in half if very large) or shrimp, peeled
1 medium to large onion, sliced
½ teaspoon ground tumeric (optional)
2 tablespoons sesame seeds
1. Take the cucumbers and peal, halve lengthwise, scoop out seeds, and slice very thinly
2. Mix vinegar, ginger, sugar and salt, and toss with cucumbers. Let stand for 30 to 60 minutes. Refrigerate if marinating for more than an hour in warm weather. (This is a very quick and basic pickle, fyi).
3. Just before serving, drain excess liquid if its too watery for your tastes.
4. Put 2 tablespoons of oil in a skillet, preferably nonstick, over midum high heat. Wait a minute and then add scallops or shrimp. Sear for about 2 minutes to a side, then remove to a plate.
5. Turn heat to medium, add remaining oil, oinions and tumeric. Cook until onion softens (about 5 minutes),
6. Meanwhile, toast sesame seeds in a dry skillet over medium heat until browned and fragrant (3 to 5 minutes). Stir onions into cucumbers, top with scallops or shrimp, garnish with sesame seeds, and serve.