Seared Scallops With Cucumber-Pepper Relish | scallop recipes

Seared Scallops With Cucumber-Pepper Relish | scallop recipes

1 lb scallops
1 salt
1 pepper, white
2 tablespoon olive oil
1 *relish*
1 lemon grass stalk
1/2 cup rice vinegar
1/4 cup sugar
1/2 teaspoon red pepper flakes
2 cucumber, med
1 banana pepper; devein/minced
1 serrano, red; deveined/mince
2 teaspoon cilantro; minced
2 teaspoon basil, fresh; minced
2 teaspoon mint, fresh; minced
1/3 cup lime juice
1 salt
1 pepper, white
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.