Maple Lime Scallops with Cucumber Salad

Maple adds its woodsy sweetness to the sauce. Serve this over black, pink, or green rice for a visually stunning dish.

Ingredients

• 1 tablespoon lime zest

• 1/4 cup lime juice

• 1/4 cup soy sauce

• 1/3 cup maple sugar

• 2 tablespoons vegetable oil

• 1 tablespoon fish sauce

• 2 teaspoons crushed red pepper flakes

• 1 teaspoon salt

• 1 pound sea scallops

• 1 large English cucumber or 3 small Persian or other thin-skinned cucumbers, cut into ribbons with a vegetable peeler or into very thin slices

• 8 scallions, sliced

• 1 cup loosely packed cilantro leaves

Sweet Nature: A Cook's Guide to Using Honey and Maple Syrup by Beth Dooley and Mette Nielson

Directions

In a small bowl, whisk together the lime zest and juice, soy sauce, maple sugar, oil, fish sauce, red pepper flakes, and salt. Pour this into a medium skillet over medium-high heat and simmer until the sauce has reduced slightly. Add the scallops and cook on both sides until they become translucent, about 1 to 2 minutes per side. Remove the scallops and set aside. Increase the heat and boil the sauce for a couple of minutes to reduce the liquid.

In a small bowl, toss together the cucumber, scallions, and cilantro. Place the scallops over cooked rice and arrange the salad near the scallops on the plate; drizzle the sauce over all.