Scallops with Cucumber-Pepper Relish
recipe comes from Karen ( Ilyce is her alias )
who is in a recipe club with between twenty and
thirty members, the oldest of whom is eighty-six
and the youngest is thirteen, who collect recipes
and love to cook.
told me that she is "thirty-four years old,
single and loves to cook, among other things.
I've been cooking and collecting recipes since
I was in my teens and have a very big collection.
I collect from magazines, friends, newspapers,
brochures, advertising material, and product recipes,
the net, recipe groups and a list of other places.
If I've taken the recipes from the web or from
a magazines, there should be a source but sometimes,
over the years, it wasn't collected".
1 Pepper, white
2 tb Olive oil
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 Pepper, white
lemon grass stalk thinly crosswise.
and halve cucumbers lengthwise, then seed and
slice thin crosswise.
make the 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.
mixture into a bowl and cool slightly; discard
in all other sauce ingredients.
scallops with 1/2 teaspoon salt and 1/4 teaspoon
one tablespoon oil in a wok or non-stick skillet.
Working in batches to avoid overcrowding, and
adding remaining oil as needed, sauté
scallops, turning once, until seared.
a portion of relish onto each plate. Arrange
a portion of scallops over the relish and serve
( Ilyce )