Instructions: * Note: You can substitute rice sticks, capellini (angel hair) or vermicelli for the cellophane noodles. Cook according to package directions.

Julienne zest of 1 lime, reserving the flesh of lime for juice. Slice 1 lime in half lengthwise, reserving half for later use. Juice the lime half, the zested lime, and remaining 4 limes in a small mixing bowl. Set aside 2 teaspoons of the lime juice for dressing.

Slice the jalapeno into 1/8-inch-thick rings. In a medium mixing bowl, combine the scallops, remaining lime juice, 2 tablespoons peanut oil, and jalapeno. Cover, and refrigerate for 8 hours or overnight.

Grate 2 teaspoons zest from 1 orange, and set aside. Using a sharp knife, cut the pith and peel away from both oranges and the reserved 1/2 lime. Working over separate bowls to catch the juices, cut the citrus sections away from the white membranes; squeeze the orange membrane to extract any excess juice. Reserve the sections and 2 tablespoons orange juice, and discard remaining juices from the bowls.

In a small mixing bowl, whisk together the lemon juice and the reserved 2 teaspoons lime juice and 2 tablespoons orange juice, the orange and lemon zests, chile paste, remaining peanut oil, the peanut butter, garlic, soy sauce, sugar, and chile oil. Drain the scallop mixture, and toss in a medium mixing bowl with the red pepper, cilantro, orange and lime sections, and salt and pepper to taste.

Divide the noodles among four plates, and top each with one quarter of the scallop mixture. Drizzle each serving with citrus dressing, and garnish with lime zest and cilantro sprigs.

Makes 4 servings.

Cuisine: "Mexican"

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