Thai-Style Seared Scallops

Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition facts:
240 calories
9 grams fat

Ingredients

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 Banana Pepper, seeded and minced

1 Red Seranno or jalapeno chile pepper, small - 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 tbls Olive Oil

Directions

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 nonreactive saucepan; simmer until liquid reduces to 1/2 cup, about 10 minutes. Strain mixture into a nonreactive bowl and cool it lightly; discard solids. Stir in next 7 ingredients plus 1/4 teaspoon salt and 1/4 teaspoon white pepper.

Sprinkle scallops with 1/2 teaspoon salt and 1/4 teaspoon white pepper. Heat 1 tablespoon oil in a medium nonstick skillet. Working in batches to avoid overcrowding and adding remaining oil as necessary, sauté scallops, turning once, until seared, about 2 minutes.

Spoon a portion of the Cucumber-Banana Pepper Relish onto each plate. Arrange a portion of scallops over the relish and serve immediately.
Makes 4 appetizer servings.




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