Scallops in ginger seasoning, oriental style

To prepare the seasoning, cut the peeled cucumber in half lengthwise, scoop out the seeds with a teaspoon, and cut into pieces 2.5 cm long.

Place cucumber slices in a colander and sprinkle with salt.

Let it stand for 30 minutes.

Open the scallop shells, extract the mollusks, and separate the edible parts.

Cut each mollusk into 2-3 pieces.

Set aside the orange roe.

Pound 4 star anise pods in a mortar, leaving one for decoration.

Place pieces of mollusks and roe in a bowl and sprinkle with crushed star anise, salt, and pepper.

Leave for 1 hour.

Wash the salted cucumber pieces in cold water, dry them on a napkin, and mix with ginger.

Add sugar, pour in vinegar and ginger juice, and mix.

Cover with a lid and let it steep.

In a deep skillet, melt butter, add slices of clams and orange roe, and sauté for 2-3 minutes, stirring constantly.

Place the fried shellfish on a plate and garnish with a whole star anise flower.

Sprinkle ginger and oregano seasoning around and top it with sesame seeds.