In small bowl, stir together the juices, ginger-root, sesame oil, and 1 1/2 teaspoons cornstarch. Coat scallops with remaining cornstarch. Shake off ... wonders for the scallops!
Ingredients: 7 (ginger-root .. juice .. juice. .. oil ...)
Combine all ingredients together in ... tablespoons of the ginger-lime butter. Arrange fillets butter ... pan. Place 4 scallops on each fillet. Scatter julienne ... to form rosette "petals."