Ingredients

• 8-12 Wild Alaskan Weathervane Scallops, thinly sliced crosswise

• ¼ cup orange juice

• 3 tbsp fresh lemon juice

• 2 tbsp low-sodium soy sauce

• 1 tablespoon peeled and finely grated ginger

• 1 red Chile, thinly sliced

• 1 tsp red wine vinegar

• 2 tbsp neutral cooking oil

• 2 tbsp mint leaves, chopped or torn

• 2 tbsp green onions, diced

• salt & pepper

• optional: serve with chili oil crunch