Instructions: 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.

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