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