Ginger Cucumber Salad with Scallops

1. cucumbers with a manodline into fine slices. Thick cucumbers, cut in half lengthwise and scrape out seeds, then shave first.

Stir ginger, vinegar, sugar, salt and mix with cucumbers. Steep for 30-60 min. Put in the refrigerator in warm weather.

3. just before serving, drain the liquid that has leaked in the meantime. Cucumbers in a serving bowl form. Heat 2 tbsp oil in a frying pan over medium-high. Wait one minute, then add mussels or shrimp to frying pan. Saute 2 min, then set clams aside on a platter. Add more oil to the frying pan, pour in turmeric and onions, and sauté for 5 min until onions are soft.

4. toast sesame seeds in a dry frying pan until brown and fragrant, 3-5 min. mix onions into cucumbers, place mussels on top, sprinkle with sesame seeds and bring to table.

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