Seared Scallops With Cucumber-Pepper Relish

This elegant dish features plump, sweet scallops seared to a golden brown crust, paired with a vibrant cucumber and pepper relish. The relish offers a refreshing contrast with its bright acidity from rice vinegar and lime, balanced by the subtle heat of red pepper flakes and the freshness of mint and cilantro. The combination of textures—tender seafood against crisp, quick-pickled cucumbers—creates a sophisticated yet approachable meal. Ideal for summer dinners or special occasions, this recipe highlights the natural flavors of high-quality seafood without overwhelming them.

Cooking Method: Boiling, Stewing, Stir Frying

Cuisine: Mediterranean

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 2

Calories: 229

Description

This elegant dish features plump, sweet scallops seared to a golden brown crust, paired with a vibrant cucumber and pepper relish. The relish offers a refreshing contrast with its bright acidity from rice vinegar and lime, balanced by the subtle heat of red pepper flakes and the freshness of mint and cilantro. The combination of textures—tender seafood against crisp, quick-pickled cucumbers—creates a sophisticated yet approachable meal. Ideal for summer dinners or special occasions, this recipe highlights the natural flavors of high-quality seafood without overwhelming them.

Directions

1
Thinly slice the lemongrass stalk crosswise.
2
Peel and halve the cucumbers lengthwise, remove the seeds, and slice thinly crosswise.
3
In a small saucepan, combine the sliced lemongrass, rice vinegar, sugar, red pepper flakes, and 1/2 cup water.
4
Bring the mixture to a boil over medium-high heat.
5
Reduce heat and simmer until the liquid reduces to approximately 1/2 cup.
6
Strain the mixture into a bowl, discarding the solids, and allow it to cool slightly.
7
Stir the sliced cucumbers, minced banana pepper, minced serrano pepper, cilantro, basil, mint, and lime juice into the cooled vinegar mixture.
8
Season the scallops with 1/2 teaspoon salt and 1/4 teaspoon white pepper.
9
Heat 1 tablespoon of olive oil in a wok or non-stick skillet over medium-high heat.
10
Working in batches to avoid overcrowding, add the scallops to the skillet.
11
Sear the scallops, turning once, until golden brown on both sides and just cooked through. Add remaining oil as needed for subsequent batches.
12
Spoon a portion of the cucumber-pepper relish onto each serving plate.
13
Arrange the seared scallops over the relish and serve immediately.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 229kcal

% Daily Value *
Total Fat 9.1g14%
Saturated Fat 1.4g7%
Cholesterol 40mg14%
Sodium 120mg5%
Total Carbohydrate 22.1g8%
Dietary Fiber 1.5g6%
Sugars 10.5g
Protein 18.3g37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/seared-scallops-with-cucumber-pepper-relish/