Recipe information
Yield
Makes about hors d'oeuvres
Ingredients
3 garlic cloves, or to taste, minced
5 drained bottled pickled jalapeño peppers, chopped fine (wear rubber gloves)
1/3 soy sauce
3 tablespoons fresh orange juice
1 teaspoon sugar
1/4 teaspoon salt
1-1/2-pounds sea scallops, rinsed,patted dry, and halved horizontally
about 1 tablespoon vegetable oil
2 large cucumbers, cut into 1/4-inch thick slices fresh coriander leaves for garnish into
fresh coriander leaves for garnish
Preparation
In a bowl combine well 1/4 cup water, the garlic, the jalapeño, the soy sauce, the orange juice, the sugar, and the salt, add the scallops, coating them well with the marinade, and chill the mixture, covered, stirring occasionally, for at least 8 hours or overnight. Drain the scallops well. In a heavy skillet, preferably non-stick, heat 1 teaspoon of the oil over moderately high heat until it is hot but not smoking and in it sauté the scallops in batches, stirring, for 4 to 5 minutes, or until they are golden brown, transferring them as they are cooked to a plate and adding more of the oil to the skillet if necessary. Arrange a scallop on each cucumber slice and garnish it with a coriander leaf.
