Steps:
- Sauce: Cook onion with salt in frying pan on medium heat until translucent. Add lemongrass, garlic, chiles, wine. Simmer 5 minutes. Add tomatoes with juices and simmer until sauce thickens. Force sauce through colander or keep solids as-is. Herbs: Toss herbs in bowl. Scallops: Season with pepper. Cook in non-stick pan on medium- high heat. Serve ingredients together.
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