Seared Scallops With Cucumber-Pepper Relish

Course : Seafoods
Serves: 4
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1 pound scallops
1 teaspoon salt
1 teaspoon pepper -- white
2 tablespoons olive oil
1 medium lemon grass stalk
1/2 cup rice vinegar
1/4 cup sugar
1/2 teaspoon red pepper flakes
2 medium cucumber -- med
1 medium banana pepper -- devein/minced
1 medium serrano -- red, deveined/mince
2 teaspoons cilantro -- minced
2 teaspoons basil -- fresh, minced
2 teaspoons mint -- fresh, minced
1/3 cup lime juice
1 teaspoon salt
1 teaspoon pepper -- white

Preparation / Directions:

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, sauté 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 Magazin

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