Thai-Style Seared Scallops

With Cucumber-Pepper Relish

• 1 Lemongrass stalk - sliced thin crosswise
• 1/2 cup Rice wine vinegar
• 1/4 cup Sugar
• 1/2 tsp hot red pepper flakes
• 2 Cucumbers,
• medium 1 Banana Pepper, seeded and minced
• 1 Red Seranno or jalapeno chile pepper, small - seeeded/minced
• 2 tsp Cilantro - minced
• 2 tsp Basil, fresh - minced
• 2 tsp Mint, fresh - minced
• 1/3 cup Lime juice
• 1/4 tsp Salt
• 1/4 tsp White Pepper - ground
• 1 lb Sea Scallops
• 1/2 tsp Salt
• 1/4 tsp White Pepper - ground
• 2 tbls Olive Oil

  For the relish: peel the cucumber; cut it in half lengthwise, seed it and slice it thin crosswise. Bring first 4 ingredients plus 1/2 cup water to boil in a nonreactive saucepan; simmer until liquid reduces to 1/2 cup, about 10 minutes. Strain mixture into a nonreactive bowl and cool it lightly; discard solids. Stir in next 7 ingredients plus 1/4 teaspoon salt and 1/4 teaspoon white pepper.

  Sprinkle scallops with 1/2 teaspoon salt and 1/4 teaspoon white pepper. Heat 1 tablespoon oil in a medium nonstick skillet. Working in batches to avoid overcrowding and adding remaining oil as necessary, sauté scallops, turning once, until seared, about 2 minutes.

  Spoon a portion of the Cucumber-Banana Pepper Relish onto each plate. Arrange a portion of scallops over the relish and serve immediately.
  Makes 4 appetizer servings.