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THAI SEARED SCALLOPS
  • 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
  • 2 Red Seranno or jalapeno chile pepper - seeded & 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
    1. 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.

    2. 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.

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

     
     

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