Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    lemongrass stalk - sliced thin crosswise
     1/2  cup           rice wine vinegar
     1/4  cup           sugar
     1/2  teaspoon      hot red pepper flakes
   2                    cucumbers
   1      medium        1 banana pepper -- seeded and minced
   1                    red seranno or jalapeno chile pepper -- small -
                        -- seeeded/minced
   2      teaspoons     cilantro - minced
   2      teaspoons     basil -- fresh - minced
   2      teaspoons     mint -- fresh - minced
     1/3  cup           lime juice
     1/4  teaspoon      salt
     1/4  teaspoon      white pepper - ground
   1      pound         sea scallops
     1/2  teaspoon      salt
     1/4  teaspoon      white pepper - ground
   2      tablespoons   olive oil

Preparation:

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, saute 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.