1 lb Scallops

1 Salt

1 Pepper, white

2 tb Olive oil

*RELISH* 1 Lemon grass stalk

1/2 c Rice vinegar

1/4 c Sugar

1/2 ts Red pepper flakes

2 Cucumber, med

1 Banana pepper; devein/minced

1 Serrano, red; deveined/mince

2 ts Cilantro; minced

2 ts Basil, fresh; minced

2 ts Mint, fresh; minced

1/3 c Lime juice

1 Salt

1 Pepper, white

Servings: 4 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