Chilled Poached Scallops with Mint

1-2 lbs large scallops
2-3 cloves garlic, roughly chopped
1/4 cup water
1 stalk lemongrass (heart, finely chopped)
Juice of 1 lemon
2 green onions (sliced, light green and white parts)
1/4 cup mint leaves (thinly sliced)
salt
pepper
dash of cayenne pepper

Bring water and garlic to a simmer in a large pan.
Add scallops, cover, and turn down the heat to a light simmer.
Turn the scallops after 1-2 minutes.
Place remaining ingredients in a bowl.
Remove scallops using a slotted spoon or tongs when opaque and place in a glass bowl.
Reduce remaining water by 1/2, remove from heat.
Add water from pan to remaining ingredients and mix together, pour over scallops.
Stir scallop mixture, cover, and chill in fridge for 1 hour or longer.
Serve chilled over lettuce, or plain, with chopped avocado.

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