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Cook the Book: Grilled Scallops with Citrus-Ginger Sauce and Rice Noodle Salad

Book CoverGrilling is most often associated with bold, forthright flavors—thick sauces, fiery spices, and lots of meat—but there are delicate options out there that are just as delectable. Today's Cook the Book recipe, excerpted from Bobby Flay's Grill It! combines tender sea scallops with soft, translucent rice noodles and a light citrus-ginger sauce.

To toast sesame seeds on a grill, pour them in a single layer in a sauté pan, and place the pan directly on the grates. Shake the pan every couple of minutes to prevent burning, until the seeds are fragrant and light gold in color, 5 to 7 minutes. Transfer to a plate to cool.

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Grilled Scallops with Citrus-Ginger Sauce and Rice Noodle Salad

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