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| recipe title: |
Seared Scallops with Cucumber-Pepper Relish |
| category: |
Appetizers, Seafood |
| keywords: |
appetizer, scallops |
| servings: |
4 |
| ingredients: |
1 lb Scallops
1 Salt
1 Pepper, white
2 tb Olive oil
*RELISH*
1 Lemon grass stalk
1/2 c Rice vinegar
1/4 c Sugar
1/2 ts Red pepper flakes
2 Cucumber, med
1 Banana pepper; devein/minced
1 Serrano, red; deveined/mince
2 ts Cilantro; minced
2 ts Basil, fresh; minced
2 ts Mint, fresh; minced
1/3 c Lime juice
1 Salt
1 Pepper, white
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| directions: |
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Servings: 4
Slice lemon grass stalk thinly crosswise. Peel and halve cucumbers
lengthwise, then seed and slice thin crosswise.
Relish: Bring lemon grass, vinegar, sugar, red pepper flakes and 1/2 cup
water to boil in a saucepan; simmer until reduced to 1/2 cup. Strain
mixture into a bowl and cool slightly; discard solids. Stir in all other
sauce ingredients.
Sprinkle scallops with 1/2 teaspoon salt and 1/4 teaspoon white pepper.
Heat one tablespoon oil in a wok or non-stick skillet. Working in batches
to avoid overcrowding, and adding remaining oil as needed, saute scallops,
turning once, until seared.
Spoon a portion of relish onto each plate. Arrange a portion of scallops
over the relish and serve immediately.
~-- COOK's Magazine
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