Seared Scallops With Cucumber Chive Mint Relish

Main Dishes, <21g carb, <401 cal,

Per Serving Seared Scallops With Cucumber Chive Mint Relish
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

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

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.