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Seared Scallops with Cucumber-Pepper Relish Recipe

	Category	Appetizer Recipes
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Ingredients And Procedures

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

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

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<h1>Seared Scallops with Cucumber-Pepper Relish</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 lb Scallops <P>1 Salt <P>1 Pepper, white <P>2 tb Olive oil <P>*RELISH* 1 Lemon grass stalk <P>1/2 c Rice vinegar <P>1/4 c Sugar <P>1/2 ts Red pepper flakes <P>2 Cucumber, med <P>1 Banana pepper; devein/minced <P>1 Serrano, red; deveined/mince <P>2 ts Cilantro; minced <P>2 ts Basil, fresh; minced <P>2 ts Mint, fresh; minced <P>1/3 c Lime juice <P>1 Salt <P>1 Pepper, white <P>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 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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