Spicy Scallop Tartare In Cucumber Cups

• 1 pound dry bay scallops, rinsed and patted dry thoroughly
• 2 tablespoons high-quality toasted pure sesame oil
• 1/2 teaspoon Sriracha
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon low-sodium soy sauce
• 1 heaping tablespoon Japanese kewpie mayonnaise
• 1 tablespoon ginger, finely grated on a Microplane
• 2 scallions, white and green parts, very thinly sliced
• 1 teaspoon black sesame seeds
• 3 large English cucumbers, washed, dried and sliced into even 1 1/2-inch thick rounds
• extra sliced scallions and black sesame seeds, to garnish

1. Using a small, sharp knife, slice each scallop in half and place into a large bowl.
2. Add sesame oil, sriracha, lemon juice and mayonnaise to the bowl and stir gently to coat thoroughly.
3. Gently pick up the ginger shreds between your thumb and forefingers, squeeze firmly over the bowl to extract the juice, then discard the fibrous remains.
4. Fold in scallions and sesame seeds, cover and refrigerate for 30 minutes.
5. While they're in the refrigerator, carefully scoop the seeds and flesh from each cucumber slice, leaving the bottoms intact.
6. Fill each cucumber bowl with about a tablespoon of tartare, garnish with extra scallions and sesame seeds and serve immediately.

bay scallops, sesame oil, sriracha, lemon zest, lemon juice, soy sauce, japanese kewpie mayonnaise, ginger, scallions, black sesame seeds, cucumbers, scallions

Taken from www.foodrepublic.com/recipes/spicy-scallop-tartare-in-cucumber-cups-recipe/ (may not work)