Seared Scallops with Cucumber-Pepper Relish
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
scallops
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
|
*
|
| 2 | tablespoons |
olive oil
|
|
| relish | |||
| 1 | stalk |
lemongrass
|
*
|
| ½ | cup |
rice vinegar
|
|
| ¼ | cup |
sugar
|
|
| ½ | teaspoon |
red pepper flakes
|
|
| 2 | medium |
cucumbers
|
|
| 1 | each |
banana peppers
deveined, minced |
|
| 1 | each |
serrano chiles
deveined, minced |
*
|
| 2 | teaspoons |
cilantro
minced |
|
| 2 | teaspoons |
basil
fresh, minced |
*
|
| 2 | teaspoons |
mint leaves
fresh, minced |
*
|
| ⅓ | cup |
lime juice
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
scallops
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
|
*
|
| 3E+1 | ml |
olive oil
|
|
| relish | |||
| 1 | stalk |
lemongrass
|
*
|
| 118 | ml |
rice vinegar
|
|
| 59 | ml |
sugar
|
|
| 2.5 | ml |
red pepper flakes
|
|
| 2 | medium |
cucumbers
|
|
| 1 | each |
banana peppers
deveined, minced |
|
| 1 | each |
serrano chiles
deveined, minced |
*
|
| 1E+1 | ml |
cilantro
minced |
|
| 1E+1 | ml |
basil
fresh, minced |
*
|
| 1E+1 | ml |
mint leaves
fresh, minced |
*
|
| 79 | ml |
lime juice
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
|
*
|
Directions
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 ½ cup water to boil in a saucepan; simmer until reduced to ½ cup.
Strain mixture into a bowl and cool slightly; discard solids.
Stir in all other sauce ingredients.
Sprinkle scallops with ½ teaspoon salt and ¼ 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, sauté scallops, turning once, until seared.
Spoon a portion of relish onto each plate.
Arrange a portion of scallops over the relish and serve immediately.
