Seared scallops with cucumber-pepper relish

4 servings

Ingredients

Quantity Ingredient
1 pounds Scallops
1 Salt
1 Pepper, white
2 tablespoons Olive oil
*RELISH*
1 Lemon grass stalk
½ cup Rice vinegar
¼ cup Sugar
½ teaspoon Red pepper flakes
2 Cucumber, med
1 Banana pepper; devein/minced
1 Serrano, red; deveined/mince
2 teaspoons Cilantro; minced
2 teaspoons Basil, fresh; minced
2 teaspoons Mint, fresh; minced
⅓ cup Lime juice
1 Salt
1 Pepper, white

Directions

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 ½ cup water to boil in a saucepan; simmer until reduced to ½ cup.

Strain mixture into a bowl and cool slightly; discard solids. Stir in all other sauce ingredients. Sprinkle scallops with ½ teaspoon salt and ¼ 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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