Seared Sea Scallops With Pea Tendrils And Sichuan Peppercorns

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1 teaspoon minced fresh ginger

juice of 1 lime

1/4 cup rice vinegar

1 teaspoon sesame oil

1 tablespoon canola oil

a few chopped dried red Thai peppers (to taste)

1/2 teaspoon lightly crushed Schezuan (Sichuan) peppercorns

1 1/4 lbs very large sea scallops (about 10-14 depending on size)

coarse sea salt

black pepper

2 tablespoons canola oil

1 tablespoon sesame oil

whole dried red Thai peppers (as many as you can handle)

1 bunch pea tendrils (15-20 ounces)

salt and pepper

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