Seared Sea Scallops With Lemongrass Sauce And Basil, Mint And Cilantro Salad

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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 oz) whole tomatoes, plus juice

1/2 cup Thai basil

1/2 cup fresh mint

1/2 cup cilantro sprigs

juice from 1/2 lime

24 jumbo sea scallops

1 tablespoon canola oil

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