In a medium bowl, combine scallops, orange juice, grated ginger, and vinegar; set aside.
Bring a small saucepan of water to a boil. Add orange peel, and blanch 2 minutes. Remove from heat, and julienne peel. Set aside.
Set a large, straight-sided skillet over high heat until very hot. Add oil; swirl to cover bottom. Remove scallops from marinade; pat dry. Reserve marinade. Cook scallops 2 minutes. Add julienned ginger and garlic; cook until scallops have cooked through, about 2 minutes. Transfer scallops to a covered bowl.
Add leeks, carrots, and orange peel. Season with salt. Cook 1 minute. Add stock and marinade; cover. Cook until carrots are tender, about 10 minutes. Remove lid; reduce liquid by half, about 5 minutes. Return scallops to pan; cook 1 minute. Garnish with cilantro.
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