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Thai-style Seared Scallops with Cucumber-Pepper Relish
I found this recipe on one of the eGroups. It was originally posted by Jim Campbell to the Chile Head Mailing.


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,
1 medium Banana Pepper, seeded and minced
1 Red Seranno or jalapeno chile pepper, small - 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


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.

Serves 4

Jim Campbell