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How To make Seared Scallops with Cucumber Pepper Relish
1 lb Scallops
1 Salt
1 Pepper, white
2 tb Olive oil
*RELISH* 1 Lemon grass stalk
1/2 c Rice vinegar
1/4 c Sugar
1/2 ts Red pepper flakes
2 Cucumber, med
1 Banana pepper; devein/minced
1 Serrano, red; deveined/mince
2 ts Cilantro; minced
2 ts Basil, fresh; minced
2 ts Mint, fresh; minced
1/3 c 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
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Recipe Scallop-Avocado Appetizer
Recipe - Scallop-Avocado Appetizer
INGREDIENTS:
-1 pound dry-pack scallops (16-20 count)
●1 cup chopped tomato
●1 cup sliced green onions
●1 avocado, cubed
●1 cup chopped cilantro
●6 tablespoons fresh lime juice
●1 tablespoon olive oil
●1/2 teaspoon hot pepper flakes, or to taste
●1/4 teaspoon salt, or to taste