Scallops With Cucumbers
|Cucumber||1⁄2 Pound, scored, cut lengthwise into quarters, seeded and sliced (1 medium size)|
|Sliced scallions||1⁄2 Cup (8 tbs) (green onions)|
|Peanut oil/Vegetable oil||2 Teaspoon|
|Bay scallops/Sea scallops||1⁄2 Pound, cut into quarters|
|Rice wine vinegar||2 Tablespoon|
|Granulated sugar||1⁄2 Teaspoon|
|Sesame seed||1 Teaspoon, toasted|
1. In 1-quart microwavable casserole combine cucumber, scallions, and oil and stir to coat; microwave on High (100%) for 2 minutes, stirring once halfway through cooking, until scallions are softened.
2. Add scallops and stir to combine; microwave on High for 2 minutes, stirring once halfway through cooking.
3. Add vinegar and sugar and stir to combine; microwave on High for 1 minute, until scallops are opaque.
4. Sprinkle with sesame seed.