Steps:
- Set large sauté pan over medium heat and add 2 Tbs. olive oil. Season scallops with salt; cook 2 minutes per side. Remove to a plate and keep warm. Return pan to heat; sauté ginger, garlic and shallot for 1 minute. Add juice, zest and stock, and simmer until liquid is reduced by half. Whisk in mustard, sesame seeds and 1/2 cup olive oil; bring to a simmer. Remove sauce from heat and add mint. Place 2 scallops on each salad plate; add orange segments and watercress. Drizzle with warm vinaigrette.
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