| 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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