- 4 ounce leeks
- 1 teaspoon rice wine vinegar
- 1 teaspoon olive oil
- 1 teaspoon cucumber
- 1 teaspoon peaches
- 1 teaspoon green tabasco
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon ice
Open and clean scallops, and separate from shells.
Wash the shells, and reserve.
In a hot pan, sautee scallops very quickly (one minute or less) in ½ tablespoon of olive oil.
Remove from pan and let cool.
Peel, seed, and finely julienne the cucumber.
Peel and dice the peaches.
In the same pan used to cook scallops, heat ½ tbl.
olive oil, and sautee the peaches until lightly browned.
Citrus reductionIn a small sauce pot, heat the orange juice until it is reduced in volume by half.
Place orange juice in mixing bowl, whisk in lime juice, olive oil, and vinegar.
Season to taste with the Tabasco, salt and pepper.
TO SERVEPrepare a serving platter with a layer of crushed ice.
Place one teaspoon of diced cucumber on each scallop shell.
Arrange 3 scallops and 3 peach chunks on each.
Drizzle with the citrus reduction.