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Seared Scallops With Cucumber Pepper Relish


1 lb scallops
1 salt
1 pepper, white
2 tbsp olive oil
1 *relish*
1 lemon grass stalk
1/2 cup rice vinegar
1/4 cup sugar
1/2 tsp red pepper flakes
2 cucumber, med
1 banana pepper, devein/minced
1 serrano, red, deveined/mince
2 tsp cilantro, minced
2 tsp basil, fresh, minced
2 tsp mint, fresh, minced
1/3 cup 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


Servings: 4



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