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Seared Scallops with Cucumber-Pepper Relish

This 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.

Karen 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 lb Scallops
1 Salt
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 Salt
1 Pepper, white

  • Slice lemon grass stalk thinly crosswise.
  • Peel and halve cucumbers lengthwise, then seed and slice thin crosswise.
  • To 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.
  • 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, sauté scallops, turning once, until seared.
  • Spoon a portion of relish onto each plate. Arrange a portion of scallops over the relish and serve immediately.

Serves 4

Karen ( Ilyce )