Seared Sea Scallops with Lemongrass Sauce and Basil, Mint and Cilantro Salad
['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']
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.
Toss all ingredients in a bowl; season with salt and pepper.
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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