Preparation:
For the relish: peel the cucumber; cut it in half lengthwise, seed it and slice it thin crosswise. Bring first 4 ingredients plus 1/2 cup water to boil in a nonreactive saucepan; simmer until liquid reduces to 1/2 cup, about 10 minutes. Strain mixture into a nonreactive bowl and cool it lightly; discard solids. Stir in next 7 ingredients plus 1/4 teaspoon salt and 1/4 teaspoon white pepper.
Sprinkle scallops with 1/2 teaspoon salt and 1/4 teaspoon white pepper. Heat 1 tablespoon oil in a medium nonstick skillet. Working in batches to avoid overcrowding and adding remaining oil as necessary, saute scallops, turning once, until seared, about 2 minutes.
Spoon a portion of the Cucumber-Banana Pepper Relish onto each plate. Arrange a portion of scallops over the relish and serve immediately. Makes 4 appetizer servings. |
