Seared Scallops with Cucumber-Pepper Relish

Directions

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 ½ cup water to boil in a saucepan; simmer until reduced to ½ cup.

Strain mixture into a bowl and cool slightly; discard solids.

Stir in all other sauce ingredients.

Sprinkle scallops with ½ teaspoon salt and ¼ 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, sauté scallops, turning once, until seared.

Spoon a portion of relish onto each plate.

Arrange a portion of scallops over the relish and serve immediately.