| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Appetizers, Relishes | 4 | Servings | ||
INGREDIENTS
| 1 | lb | Scallops |
| 1 | Salt | |
| 1 | Pepper, white | |
| 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 | Cucumber, med | |
| 1 | Banana pepper; devein/minced | |
| 1 | Serrano, red; deveined/mince | |
| 2 | ts | Cilantro; minced |
| 2 | ts | Basil, fresh; minced |
| 2 | ts | Mint, fresh; minced |
| 1/3 | c | Lime juice |
| 1 | Salt | |
| 1 | Pepper, white |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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