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Cool and Spicy Mignonette Sauce

Created by Kchurchill5 on February 7, 2013

1/4 cup seedless cucumber, peeled, seeded, minced very fine
1/4 cup shallot, minced
1 fresh thai chile, minced (seeds and ribs removed), you could substitute with a jalapeno
3/4 cup rice wine vinegar

Step 1: Cucumber ... Even though the English (or often called seedless) cucumber is basically seedless; they do have some seeds which I prefer to remove. First off - peel the cucumber; then, cut in half lengthwise, take a spoon and run it down the middle to remove the seeds. Then, lastly, mince. Transfer the cucumber to a paper towel to lightly drain or dry. This only takes a couple of minutes; just enough to absorb some of the moisture. Then add the cucumber to a small bowl.
Step 2: Sauce ... Add the shallot, chili, vinegar, sugar, salt and pepper to the bowl with the cucumbers. Mix and cover with plastic wrap. Refrigerate at least 30 minutes to 1 hour before serving.
Step 3: Serve and ENJOY! Spoon a little of the sauce over your fresh, steamed or grilled seafood. Fantastic on fresh shucked oysters; steamed clams or mussels; or one of my favorites, pan seared scallops. It is a very fresh sauce that really highlights the flavor of the seafood.
Step 4: Serve and ENJOY! Spoon over raw or steamed/grilled seafood.