Ingredients

• 2 teaspoons canola oil
• 1 onion, chopped
• 6 stalks lemongrass, dry leaves removed, stems pounded; 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
• 1/2 cup Thai basil
• 1/2 cup fresh mint
• 1/2 cup cilantro sprigs
• Juice from 1/2 lime
• 2 teaspoon canola oil
• 24 jumbo sea scallops
• 1 tablespoon canola oil

Instructions

1. Heat oil in a large, nonstick pan over low heat. Cook onion with a pinch of salt until translucent, about 12 minutes. Stir in lemon grass, garlic and chiles. Add wine. Raise heat to high, then simmer 5 minutes. Add tomatoes and juice; break apart tomatoes. Simmer until sauce thickens, about 20 minutes. Force sauce through a colander and discard solids. Season with salt and pepper.
2. For Salad: Toss all ingredients in a bowl; season with salt and pepper.
3. Toss all ingredients in a bowl; season with salt and pepper.
4. 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.
5. 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.