Seaweed Salad With Scallops

• 1 ounce dried seaweed (a mixture is best)
• Quarter 8 large scallops
• 1/2 cup chopped cucumber
• 2 tablespoons soy sauce
• Salt and pepper if needed
• Scallions and sesame seeds

1. Rinse 1 ounce dried seaweed (a mixture is best), and soak it in a large pot of water until tender, 5 minutes.
2. Drain and gently squeeze to remove excess water.
3. Quarter 8 large scallops and gently toss with the seaweed, 1/2 cup chopped cucumber, 2 tablespoons soy sauce, and 2 teaspoons dark sesame oil.
4. Add salt and pepper if needed.
5. Garnish: scallions and sesame seeds.

scallops, cucumber, soy sauce, salt, scallions

Taken from cooking.nytimes.com/recipes/1014816 (may not work)