Remove side muscle from scallops and discard. Drizzle a tablespoon or two of olive oil over scallops and season with salt and pepper. To serve: Heat tablespoons of oil, preferably in a non-stick skillet, over moderately high heat. Quickly sear scallops on both sides until golden brown but still slightly translucent in the center. Be careful not to overcook -- the whole process should take 2-3 minutes. Wipe out saute pan and heat another tablespoon of oil. Saute cabbage briefly until crisp tender (1-2 minutes) with 2-3 drops of sesame oil, if desired. Divide cabbage among 6 large, shallow soup plates and mound in center. Sprinkle a heaping tablespoon or two of rice beans around cabbage and ladle an ounce or two of stock on beans. Place scallops on top of cabbage and garnish with chopped chives and drops of tangerine oil. Serve immediately.
Recipe courtesy of John Ash