Thai-style seared scallops with cucumber-pepper relish


Cucumber-anaheim pepper relish~~~
1 lemongrass stalk – sliced thin crosswise
1/2 cup rice wine vinegar
1/4 cup sugar
1/2 tsp hot red pepper flakes
2 cucumbers, medium
1 anaheim pepper, seeded and minced
1 seranno or jalapeno – seeeded/minced
2 tsp cilantro – minced
2 tsp basil, fresh – minced
2 tsp mint, fresh – minced
1/3 cup lime juice
1/4 tsp salt
1/4 tsp white pepper – ground
1 lb sea scallops
1/2 tsp salt
1/4 tsp white pepper – ground
2 tbsp olive oil

How to prepare

For the relish: peel the cucumber; cut it in half lengthwise, seed it and slice it thin crosswise. Bring first 4 ingredients plus 1/2 cup water to boil in a non reactive saucepan; simmer until liquid reduces to 1/2 cup, about 10 minutes. Strain mixture into a non reactive bowl and cool it lightly; discard solids. Stir in next 7 ingredients plus 1/4 tsp salt and 1/4 tsp white pepper.
Sprinkle scallops with salt and white pepper. Heat oil in a medium nonstick skillet. Working in batches to avoid overcrowding. Saut

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