Scallop, Ham and Pineapple "Sandwich"

1. For the pineapple relish: In a small mixing bowl, combine pineapple, onion, jalapeño pepper, cilantro, and olive oil. Season with salt, pepper, and sugar. The relish may be prepared in advance and stored in the refrigerator overnight.

2. For scallop sandwiches: In a non-stick pan, heat 1 tbsp. vegetable oil. Add pineapple slices and cook until golden on both sides; remove and keep warm.

3. Season scallops with salt and white pepper. Heat remaining vegetable oil over high heat in non-stick pan, add scallops, and cook until golden brown on both sides, taking care not to overcook.

4. Slice scallops in half crosswise. Sandwich a slice of pineapple and country ham between halves of each scallop. Using a serrated knife, slice each scallop sandwich in half and spear each half with a rosemary sprig.

5. Place scallop sandwiches in center of serving plates and splash sweet-and-sour fish sauce around the plate. Serve with pineapple relish and shoestring potatoes.

Sweet-and-Sour Fish Sauce:

1. In a 1-qt. saucepan, combine sugar and vinegar. Cook over med.-high heat until mixture turns amber in color. Remove from heat.

2. Slowly and very carefully whisk in tomato juice. Whisk in lemon juice and nuoc mam. Sauce can be made up to 5 days in advance, stored in refrigerator, and rewarmed before serving.