Gingered Scallops in Lettuce Leaves

Remove the small muscle from the side of each scallop and discard.

Combine orange juice, ginger, soy sauce, sesame oil, and pepper in a large bowl. Add scallops and toss to coat well. Marinate for 1 hour.

Remove scallops from marinade with a slotted spoon. Reserve marinade.

Heat a saute pan or iron skillet over medium heat. Rub with a small amount of sesame oil. Add a single layer of scallops 1 inch apart. Cook about 3 minutes on each side, until brown and crisp. Repeat until all scallops are cooked, washing and re-oiling pan between batches.

Pour reserved marinade into a small saucepan and bring to a boil. Simmer until slightly thickened, about 1 minute. Pour over scallops and let cool.

Garnish each scallop with orange zest, wrap with a lettuce leaf, and tie with a chive; or simply arrange each scallop on a lettuce leaf, sprinkle with orange zest and chopped chives, and serve.