Seared Scallops With Cucumber Chive Mint Relish
Per ServingSeared Scallops With Cucumber Chive Mint Relish |
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|---|---|---|
| Makes: 4 | ||
| Serving Size: 4 oz. scallops, about a cup relish | ||
| Calories | 180 | |
| Fat | 7 | g |
| Saturated Fat | 1.3 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 12 | g |
| Fiber | 1 | g |
| Sugars | 3 | g |
| Cholesterol | 35 | mg |
| Sodium | 380 | mg |
| Potassium | 385 | mg |
| Protein | 19 | g |
| Phosphorus | 385 | mg |
| Choices: Carbohydrate 1, Lean Meat 3 | ||
- Makes: 4
- Serving Size: 4 oz. scallops, about a cup relish
- Preparation Time: 10 minutes
- Cooking Time: 12 minutes (if cooked in two batches)
Ingredients
| Relish | ||
| 1 | cup | peeled, seeded, and diced cucumber (about 1 medium) |
| 1/2 | cup | peeled, diced Gala apple |
| 1/2 | cup | minced fresh chives |
| 2 | Tbsp. | minced fresh mint |
| 2 | Tbsp. | minced fresh cilantro |
| 2 | Tbsp. | fresh lime juice |
| 1 | tsp. | olive oil |
| 1/2 | tsp. | fresh lime zest |
| 1/2 | tsp. | sugar |
| 1/8 | tsp. | cayenne pepper |
| 1/8 | tsp. | salt |
| pinch | freshly ground black pepper | |
| 2 | Tbsp. | all-purpose flour |
| 1 | tsp. | ground cumin |
| 1/8 | tsp. | salt |
| freshly ground black pepper to taste | ||
| 1 | lb. | sea scallops |
| 1 | Tbsp. | canola oil |
| 1 | tsp. | unsalted butter |
Directions
- In a small serving bowl, combine all the ingredients for the relish, cover, and refrigerate. You should have about 2 cups of relish.
- In a shallow bowl, combine the flour, ground cumin, salt, and black pepper, and mix well. Coat the scallops lightly with the flour mixture. Discard any leftover flour mixture.
- Heat a heavy skillet, preferably cast iron, over medium-high heat. Add the canola oil and butter, and heat until small wisps of smoke are visible. Add the scallops, in batches if necessary to avoid crowding, and sear for 2 to 3 minutes on one side. Turn the scallops and sear for 2 minutes more or until they are cooked through and golden brown. Cook any large scallops a bit longer.
- Serve the scallops with the relish.
