Seared Scallops with Cucumber-Pepper Relish
Author: Kitchens
  • 1 pound scallops
  • salt
  • pepper, white
  • 2 Tablespoons olive oil
  • Relish:
  • 1 stalk lemon grass
  • 1/2 Cup rice vinegar
  • 1/4 Cup sugar
  • 1/2 teaspoon red pepper flakes
  • 2 cucumber, med
  • 1 banana pepper; deveined, minced
  • 1 Serrano, red; deveined, minced
  • 2 teaspoons cilantro; minced
  • 2 teaspoons basil, fresh; minced
  • 2 teaspoons mint, fresh; minced
  • 1/3 Cup lime juice
  • salt
  • pepper, white
  1. Slice lemon grass stalk thinly crosswise. Peel and halve cucumbers lengthwise, then seed and slice thin crosswise.
  2. 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.
  3. Strain mixture into a bowl and cool slightly; discard solids. Stir in all other sauce ingredients.
  4. Sprinkle scallops with 1/2 teaspoon salt and 1/4 teaspoon white pepper. Heat one tablespoon oil in a wok or non-stick skillet.
  5. Working in batches to avoid overcrowding, and adding remaining oil as needed, saute scallops, turning once, until seared.
  6. Spoon a portion of relish onto each plate. Arrange a portion of scallops over the relish and serve immediately.
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