Seared Scallops with Citrus Ginger Sauce

Ingredients

• 0.5 teaspoon cornstarch 
• 0.3 teaspoon pepper red crushed
• 0.3 teaspoon ginger fresh grated
• 4 inch diagonally cut green onions 
• 2 tablespoons juice of lemon 
• 2 tablespoons soya sauce low-sodium
• 0.3 cup mirin sweet ( rice wine)
• 0.3 cup orange juice fresh
• 1 teaspoon vegetable oil; peanut oil preferred 
• 0.3 teaspoon salt divided
• 1.5 pounds sea scallops 
• 2 teaspoons roasted sesame oil divided
• 1 teaspoon water 

Equipment

• frying pan
• paper towels

Directions

1. Heat 1 teaspoon sesame oil in a large cast-iron or heavy skillet over high heat.
2. Add onions; saut 1 minute or until wilted.
3. Remove from pan; set aside.
4. Add remaining 1 teaspoon sesame oil and peanut oil to pan. Pat scallops dry with paper towels; sprinkle with 1/8 teaspoon salt.
5. 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.
6. Remove scallops from pan; keep warm.
7. Add orange juice, mirin, lemon juice, soy sauce, ginger, red pepper, and remaining 1/8 teaspoon salt to pan; bring to a boil. Reduce heat, and simmer 3 minutes.
8. Combine 1 teaspoon water and cornstarch; stir into sauce. Cook 30 seconds or until sauce begins to thicken.
9. Add scallops to pan; toss to coat. Top with onions.