Seared Scallops With Cucumber-pepper Relish
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Appetizers, Relishes | 4 | Servings | ||
INGREDIENTS
| 1 | lb | Scallops |
| 1 | Salt | |
| 1 | Pepper, white | |
| 2 | T | Olive oil |
| RELISH | ||
| 1 | Lemon grass stalk | |
| 1/2 | c | Rice vinegar |
| 1/4 | c | Sugar |
| 1/2 | t | Red pepper flakes |
| 2 | Cucumber, med | |
| 1 | Banana pepper, devein/minced | |
| 1 | Serrano, red deveined/mince | |
| 2 | t | Cilantro, minced |
| 2 | t | Basil, fresh minced |
| 2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 426
Calories From Fat: 176
Total Fat: 22.1g
Cholesterol: 85.1mg
Sodium: 873.5mg
Potassium: 508.2mg
Carbohydrates: 58.2g
Fiber: <1g
Sugar: 12.8g
Protein: 12.8g