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