Basic information

Name: Seared scallops with cucumber-pepper relish

Yield: 1

Categories appetizers, relishes



 333333333333 c
 Lime juice
 2 tsp
 Cilantro; minced
 2 tsp
 Basil, fresh; minced
 2 tsp
 Mint, fresh; minced
 2 Tbs
 Olive oil
 Cucumber, med
 1/4 c
 1/2 tsp
 Red pepper flakes
 1/2 c
 Rice vinegar
 1 lb
 Pepper, white
 Lemon grass stalk
 Banana pepper; devein/minced
 Serrano, red; deveined/mince
 Pepper, white


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