Allison Day

Scallops and lemon, scallops and lemon.

There’s a good reason why it’s such a classic combination… they go so well with each other, don’t you think?

I thought I’d mix it up a little by frying the lemon slices in butter… certainly an interesting (and delicious) addition.

As for the marinated cucumbers, you really can’t go wrong with them. They make a great addition to just about any Asian dish.

Congratulations to Stacie! She was the winner of the musubi ornament! Stacie, send me your shipping address so I can get the ornament sent to you before Christmas! As you can see, the ornament is happily ready to be on its way to you. ^_^

  • 6 sashimi-grade scallops
  • 1 lemon
  • 1 tbsp butter
  • 1 batch marinated cucumbers (this will make much more than you need, but they’re good as a side dish too. And it’s much easier to just make a whole batch.)
  • Sriracha sauce
Cooking Directions
  1. Slice the lemon very thinly (it’s easiest to use a mandoline for this. However you do it, be careful!)
  2. Melt the butter in a pan, then add the lemon slices, browning each side.
  3. Prepare the marinated cucumbers.
  4. Place two slices of fried lemon on a plate, then top with a scallop, some cucumber, and a dot of Sriracha sauce. (The lemons are just for taste and show – you don’t actually have to eat them)
  5. Enjoy!

Coming Soon!

Percent Daily Values are based on a 2000 calorie diet. These values are only estimates based on the individual ingredients, and not meant to replace the advice of a medical professional.

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  1. The Kitchen Magpie says:

    That looks amazing! I find with scallops, the lighter the taste accompanying them they better, lemon must be so refreshing! I have to try…I looove lemon.

  2. M Jazeel says:

    me too.. love lemon alot, thanks alot for the recipe.. this is something different which i’ve never tasted before, gonna try it 😀

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