Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Scallops 2 Cucumber, med
1 Salt 1 Banana pepper; devein/minced
1 Pepper, white 1 Serrano, red; deveined/mince
2 tb Olive oil 2 ts Cilantro; minced
*RELISH* 2 ts Basil, fresh; minced
1 Lemon grass stalk 2 ts Mint, fresh; minced
1/2 c Rice vinegar 1/3 c Lime juice
1/4 c Sugar 1 Salt
1/2 ts Red pepper flakes 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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