Seared Scallops With Cucumber-pepper Relish Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Scallops,
1: Salt,
1: Pepper, white
2 tbsp: Olive oil,
*RELISH*,
1: Lemon grass stalk,
1/2 cup: Rice vinegar,
1/4 cup: Sugar,
1/2 tsp: Red pepper flakes,
2: Cucumber, med
1: Banana pepper, devein/minced
1: Serrano, red, deveined/mince
2 tsp: Cilantro, minced
2 tsp: Basil, fresh, minced
2 tsp: Mint, fresh, minced
1/3 cup: Lime juice,
1: Salt,
1: Pepper, white
Directions:
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.
~-- COOKs Magazine
Source from luhu.jp
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.
~-- COOKs Magazine
Source from luhu.jp