Seared Scallops with Citrus Ginger Sauce

10 out of 11 stars - Little involved & requires a couple unusual ingredients but verrry yummy.

We served with rice noodles & bak choy

• Rice noodles just boil like spaghetti
• Bak Choy just boil in water
• neither side dish takes very long to cook

Ingredients and directions for the scallops

• 2 teaspoons roasted sesame oil, divided
• 4 (1 inch diagonally cut green onions)
• 1 teaspoon peanut oil
• 1 1/2 pounds medium sea scallops
• 1/4 teaspoon salt, divided
• 1/4 cup fresh orange juice
• 1/4 cut mirin (sweet rice wine)
• 2 tablespoons of lemon juice
• 2 tablespoons low sodium soy sauce
• 1/4 teaspoon grated fresh ginger
• 1/4 teaspoon crushed red pepper
• 1 teaspoon water
• 1/2 teaspoon cornstartch

Heat 1 teaspoon sesame oil in a large skillet over high heat. Add onions, saute 1 minute or until wilted. Remove from pan, set aside

Add remaining 1 teaspoon sesame oil and peanut oil to pan. Pat scallops dry with paper towels, sprinkle with some of the sea salt. Add scallops to pan, cook 2 minutes or until golden brown. Turn scallops, reduce heat to medium, and cook 1 minute or until scallops are done. Remove scallops from pan, keep warm (we turned the oven on low and put the green onions and scallops in to keep warm)

Add orange juice, mirin, lemon juice, soy sauce, ginger, red pepper and remaining sea salt to pan, bring to a boil. Reduce heat, and simmer 3 mins. Combine 1 teaspoon water and cornstarch, separately (don't forget to use cold water!) stir into sauce. Cook 30 secs or until sauce begins to thicken. Add scallops to pan; toss to coat. Top with onions.

Plate with rice noodles and bak choy. We drizzled just a little of the remaining sauce onto the noodles but definitely not necessary.