Instructions: Cut scallions at an angle into 1-inch pieces. Finely julienne the carrots using a Japanese mandoline. In a small saucepan, heat sesame oil with soy sauce. Stir in scallions, and covered cook, 10 minutes. Add carrots, and cook for about 1 minute.

Heat peanut oil in a large saute pan over high heat. Season scallops with salt, and place in saute pan to sear until brown and crusty, about 2 minutes on each side.

To serve, place a bed of scallion-carrot mixture on the plate and arrange scallops around it. Drizzle with any scallion liquid that may be left in pan.

Serves 4.

Cuisine: "Japanese"

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