Recipe By : Cook's Magazine
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Relishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Scallops
1 Salt
1 White pepper
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 md Cucumber
1 Banana pepper -- devein/minced
1 Red serrano -- deveined/mince
2 ts Cilantro -- minced
2 ts Fresh basil -- minced
2 ts Fresh mint -- minced
1/3 c Lime juice
1 Salt
1 White pepper
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 ts salt and 1/4 ts white pepper. Heat
1 tb 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.
