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