Sauteed Scallops With Orange and Sesame

• 3/4 pound scallops
• Juice of 1 orange
• Juice of 1/2 lemon
• 2 tablespoons peanut or safflower oil
• 2 scallions, finely chopped
• 1 teaspoon minced fresh ginger
• 1/4 teaspoon hot red pepper flakes
• 1 teaspoon cornstarch mixed with 1 teaspoon dry sherry or water
• 1 teaspoon soy sauce
• 2 tablespoons chopped fresh coriander leaves
• 2 tablespoons toasted sesame seeds

1. Marinate scallops for one hour in orange juice and lemon juice.
2. Heat oil in wok or large frying pan.
3. Stir-fry scallions with the ginger and pepper flakes for one minute.
4. Add scallops and stir-fry for two to three minutes.
5. Remove with a slotted spoon and keep warm.
6. Add cornstarch mixture and the scallop-marinating juices and bring to a boil.
7. Add soy sauce, stir in coriander and sesame seeds, pour mixture over scallops and serve.

scallops, orange, lemon, peanut, scallions, fresh ginger, hot red pepper, cornstarch, soy sauce, fresh coriander leaves, sesame seeds

Taken from cooking.nytimes.com/recipes/12091 (may not work)