1 tablespoon sesame seeds
8 ounces uncooked spaghetti
2 tablespoons sesame oil
1 pound scallops
1/4 cup chicken broth or clam juice
3 tablespoons lemon juice
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon cornstarch
1/2 teaspoon grated lemon peel
1 tablespoon vegetable oil
2 carrots, cut into matchstick-size strips
1 yellow bell pepper, cut into thin strips
4 slices peeled fresh ginger
1 clove garlic, minced
6 ounces snow peas,
2 green onions, thinly sliced
Heat a skillet over medium-low heat. Add sesame seeds and cook stirring constantly for 3 minutes or until golden.
Cook the spaghetti according to package directions and drain. Place the spaghetti in a large bowl and toss with 1
tablespoon of sesame oil and cover to keep warm.
Rinse the scallops and pat dry with paper towels. Blend broth, lemon juice, oyster sauce, soy sauce, cornstarch
and lemon peel in small bowl until smooth and set aside.
Heat the remaining 1 tablespoon sesame oil and vegetable oil in a wok or large skillet over medium heat. Add
carrots and bell pepper and stir-fry 4 to 5 minutes or until tender. Transfer to large bowl.
Increase heat to medium-high. Add ginger and garlic to wok and stir fry for 1 minute. Add scallops and stir fry for another 1 minute. Add snow peas and green onions and stir fry for 3 minutes or until scallops are opaque. Remove
and discard the ginger slices.
Transfer scallop mixture to a bowl with the vegetables leaving any liquid in wok. Stir the cornstarch mixture and add it to the wok. Cook and stir for 5 minutes or until thickened. Return the scallop mixture to wok and cook an additional 1 minute.
Pour the mixture over the warm spaghetti and sprinkle with the sesame seeds.