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1
Peel cucumbers if they have been waxed, then trim their ends and cut them in half the long way.
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2
Scoop out seeds with a teaspoon.
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3
Sprinkle each half with about 1/4 teaspoon of salt, then place them in a colander.
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4
Let drain for about 30 minutes.
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5
Rinse lightly, and drain again.
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6
Cut into 1/8-to- 1/4-inch-thick slices and place in a bowl.
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7
Mix together the fish sauce, lime juice, garlic, chili, lemon grass and sugar.
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8
Thin with a tablespoon of water.
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9
Taste, and add more of any flavoring you wish.
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10
Toss dressing with cucumbers, and set aside.
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11
Place greens on a large platter.
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12
Put a large nonstick skillet over high heat.
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13
In a bowl, toss scallops with oil, then sprinkle them with salt and cayenne.
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14
When skillet begins to smoke, add scallops one at a time; do not crowd them.
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15
Cook for about 2 minutes on the first side, turning as they brown; depending on their size, cook for 1 to 3 minutes on the second side.
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16
(Scallops are best when their interior is slightly underdone; cut into one to check it.)
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17
Toss cucumbers with most of the herbs, and spoon them and the dressing over the greens.
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18
Top with the scallops.
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19
Drizzle with sesame oil, and top with remaining herbs.
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20
Serve immediately.
