Title: Seared scallops with cucumber-pepper relish
 Categories: Appetizers
      Yield: 4 servings
 
      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