Tangy citrus cuts the sweetness of the seafood and turns this into a pretty spectacular meal!
In a small pan, spread the sesame seeds in a single layer and cook over medium heat for about 1 minute. Remove from the heat and set aside.
Whisk the cornstarch into the orange juice until smooth.
Season the scallops with salt and pepper.
Heat the oil in a medium saute pan over high heat until smoking. Sear the scallops for 2-3 minutes on each side. Don’t move them around too much, so that they can caramelize. Transfer to serving platter
Reduce heat to medium. Add the ginger and the garlic to the pan and cook stirring constantly for about 30 seconds.
Pour the orange juice mixture and orange zest into the pan and add the soy sauce and red pepper flakes. Bring to a boil and cook for 3-4 minutes or until thickened.
Gently stir cilantro and reserved sesame seeds into the sauce and when mixed, pour over the scallops. Season with salt and pepper and serve immediately.