Scallop Escabache With Cucumber And Sesame

• 12 scallops, on the half shell
• 3 limes, juiced to produce 150 ml
• 5 cm ginger, fine julienne
• 1 cucumber, halved and fine julienne
• 1 12 teaspoons mirin
• 1 teaspoon sesame oil
• 1 tablespoon black sesame seed

1. Remove the scallops from their shells and reserve shells for serving.
2. Place the scallops in a ceramic or glass bowl and pour over the lime juice and cover.
3. Refrigerate for 2 hours.
4. Place a small amount of the ginger and cucumber into the cleaned shells and top with a scallop.
5. Drizzle 1/2 tsp of mirin over each scallop, followed by a couple of drops of sesame oil and lightly sprinkle with sesame seeds.
6. Serve immediately.

shell, ginger, cucumber, mirin, sesame oil, black sesame seed

Taken from www.food.com/recipe/scallop-escabache-with-cucumber-and-sesame-38166 (may not work)