Seared Scallops With Cucumber-pepper Relishappetizers 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. ~-- COOK's Magazine |
