Scallops with Cucumber noodles & Strawberry-miso puree

Serve something fresh and new in place of the traditional shrimp cocktail.
Dish type


  • 3 large Sea scallops
  • 1 cucumber
  • 1 tsp of black and toasted white sesame seeds
  • 1 tbsp rice wine vinegar
  • 1 tsp sesame oil
  • 1 tbsp sugar
  • 2 mint leafs, julienne
  • 1 oz bean sprouts
  • 1 baby carrot, grated
  • 1/2 cup fresh strawberries, green tops removed and cut in half
  • 1 tbsp miso paste
  • 1/2 cup water
  • 1/4 cup sugar
  • 2 tbsp oil for cooking


  1. For Scallops: In a small frying pan over medium-high heat, fry scallops in oil for 2 minutes on each side until golden brown.
  2. For Cucumber noodle: Use a mandolin and run the cucumber lengthwise through the mandolin to cut noodles. Do this until the cucumber is down to the seeds inside. Place in a mixing bowl and cover with 1 tablespoon of sugar, rice wine vinegar, sesame oil, mint, bean sprouts, carrot, and sesame seeds. Allow these ingredients to get to know each other for 10 minutes.
  3. For sauce: In a small sauce pot, put the strawberries, ¼ cup of sugar, miso paste, and ½ cup of water and bring to a small simmer for 2 minutes to poach the fruit. Allow this mixture to cool a touch and puree it in a food blender. Run the sauce through a fine sieve or cheese cloth to remove pulp and seeds.