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Seared Scallops In Black Bean-Orange Vinaigrette

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Ingredients

1/4 cup extra-virgin olive oil

2 tablespoons mirin (sweet rice wine)

1 tablespoon fermented black beans, rinsed and coarsely chopped

1 tablespoon light soy sauce

1 shallot, minced

1 garlic clove, minced

2 teaspoons minced fresh ginger

2 teaspoons rice vinegar

1 teaspoon finely grated orange zest

Salt and freshly ground white pepper

16 sea scallops

One 8-inch-square sheet of nori (pressed seaweed), cut into 4-by- 1/2 -inch strips (optional)

2 tablespoons small cilantro leaves

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