Cucumber Salad with Scallops

• 4 medium cucumbers, at least 2 pounds
• Salt
• 2 tablespoons nam pla (fish sauce)
• Juice of 2 limes
• 1 small garlic clove, very finely minced
• Hot red pepper flakes or finely minced fresh chiles
• 1 tablespoon minced lemongrass
• 1/2 teaspoon sugar
• 6 cups mixed salad greens
• 1 to 1 1/2 pounds sea scallops
• 1 tablespoon neutral oil, like corn or grapeseed
• 1/8 teaspoon cayenne
• 1/2 cup chopped fresh mint, cilantro, basil, or a combination
• 2 teaspoons sesame oil

1. Peel the cucumbers if they have been waxed, then trim their ends and cut them in half the long way.
2. Scoop out the seeds with an ordinary teaspoon.
3. Sprinkle each half with about 1/4 teaspoon salt, then put them all in a colander.
4. Let drain in the sink for about 30 minutes.
5. Rinse lightly and drain again.
6. Cut into 1/8- to 1/4-inch-thick slices and put in a bowl.
7. Mix together the fish sauce, lime juice, garlic, hot pepper to taste, lemongrass, and sugar.
8. Thin with a tablespoon of water.
9. Taste and add more of any flavoring you wish.
10. Toss the dressing with the cucumbers and set aside.
11. Put the greens on a large platter.
12. Put a large nonstick skillet over high heat.
13. Toss the scallops with the oil, then sprinkle them with salt and the cayenne.
14. When the skillet begins to smoke, add the scallops, one at a time and without crowding, until they are all in the pan.
15. Cook for about 2 minutes on the first side, turning as they brown; depending on their size, cook for 1 to 3 minutes on the second side.
16. (Scallops are best when their interior is slightly underdone; cut into one to check it.)
17. Toss the cucumbers with most of the herbs and spoon them and all of their juices over the greens.
18. Top with the scallops.
19. Drizzle with the sesame oil and top with the remaining herbs.
20. Serve immediately.
21. A few simple and foolproof additions to the salad:
22. Toss a cup of roughly chopped watercress, arugula, or spinach into the cucumbers before dressing.
23. Add a cup of peeled and minced apple, jicama, or minced bell pepperpreferably red, yellow, or a combinationto the cucumbers.
24. Thinly slice a medium onion and separate it into rings.
25. Salt the rings along with the cucumbers; their flavor will mellow considerably.
26. Increase the amount of fresh herbs to 1 cup.
27. Toss a cup of bean sprouts into the salad
28. Cucumber Salad with Chicken: Marinate 1 to 1 1/2 pounds skinless, boneless chicken breasts in a mixture of 2 tablespoons nam pla or soy sauce and 2 tablespoons fresh lime juice while the cucumbers drain.
29. Grill or broil the chicken until it is done, about 3 minutes per side.
30. Cut into strips and serve as you would the scallops.
31. Cucumber Salad with Shrimp: Treat the shrimp exactly as you do the scallops: Cook about 1 1/2 pounds shrimp (unpeeled are fine if youre willing to let your family or guests use their fingers at the table) the same way, until pink all over.
32. Or peel the shrimp and marinate them for about 30 minutes in a mixture of 1 teaspoon minced garlic, 1 tablespoon coarse salt, 1/2 teaspoon cayenne, 1 teaspoon paprika, 2 tablespoons olive oil, and 2 teaspoons fresh lemon juice.
33. Then cook and serve the shrimp as you would the scallops.

cucumbers, salt, fish sauce, garlic, red pepper, lemongrass, sugar, mixed salad greens, neutral oil, cayenne, fresh mint, sesame oil

Taken from www.epicurious.com/recipes/food/views/cucumber-salad-with-scallops-386591 (may not work)