1 lb scallops
Slice lemon grass stalk thinly crosswise. Peel and halve cucumbers
lengthwise, then seed and slice thin crosswise.
Relish: Bring lemon grass, vinegar, sugar, red pepper flakes and 1/2
cup water to boil in a saucepan; simmer until reduced to 1/2 cup.
Strain mixture into a bowl and cool slightly; discard solids. Stir in
all other sauce ingredients.
Sprinkle scallops with 1/2 teaspoon salt and 1/4 teaspoon white
pepper. Heat one tablespoon oil in a wok or non-stick skillet.
Working in batches to avoid overcrowding, and adding remaining oil as
needed, saute scallops, turning once, until seared.
Spoon a portion of relish onto each plate. Arrange a portion of
scallops over the relish and serve immediately.
~-- COOK s Magazine
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