Cook The Book: Grilled Scallops With Citrus-Ginger Sauce And Rice Noodle Salad

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Serious Eats


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2 teaspoons toasted sesame oil

4 tablespoons canola oil

2 tablespoons grated orange zest

12 large sea scallops, muscle removed

1 tablespoon finely grated peeled fresh ginger

1/2 teaspoon red chile flakes

2 cups orange juice (not from concentrate)

Juice of 1 lime

2 tablespoons light brown sugar

1 tablespoon low-sodium soy sauce

2 tablespoons rice wine vinegar

Kosher salt

8 ounces rice noodles

Freshly ground black pepper

2 green onions, white and green parts, thinly sliced

1 tablespoon sesame seeds, toasted

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