Ingredients
- 2 salt
- 2 pepper
- 2 cucumber
- 2 cilantro
- 1 lemon grass stalk
- 1 banana pepper
- 1 serrano
- 1 lb scallops
- 3/8 c lime juice
- 1/2 c rice vinegar
- 1/4 c sugar
- 2 tb olive oil
- 1/2 ts pepper flakes (red)
- 2 ts basil
- 2 ts mint
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