Ingredients

2 teaspoons canola oil
1 onion, chopped
6 stalks lemongrass, dry leaves removed, cut into 3-inch lengths
4 cloves garlic, finely chopped
3 red Thai bird chiles, finely chopped (found in grocery stores’ Asian section)
2 cups dry white wine
1 can (28 ounce) whole tomatoes, plus juice

Salad

1/2 cup Thai basil
1/2 cup cilantro sprigs
Juice from 1/2 lime
2 teaspoon canola oil

Scallops

24 jumbo sea scallops
1 tablespoon canola oil

Preparation

Heat oil in a large, nonstick pan over low heat. Cook onion with a pinch of salt until translucent. Stir in lemon grass, garlic and chiles. Add wine. Raise heat to high, then simmer 5 minutes. Add tomatoes and juice. Simmer until sauce thickens. Force sauce through a colander and discard solids. Season with salt and pepper.

For Salad

Toss all ingredients in a bowl; season with salt and pepper.

For Scallops

Season with salt and pepper. Heat a large nonstick pan over high heat 1 minute; add oil. Cook 8 scallops 1 minute; reduce heat to medium-high; cook undisturbed until golden, about 4 minutes. Turn scallops over; cook 3 minutes more. Remove from heat. Repeat. Divide scallops and sauce among 8 bowls and top with salad.

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