Lemon Sesame Scallops

Makes 4 servings

1	tablespoon sesame seeds
8	ounces whole wheat spaghetti
3	tablespoons sesame oil, divided
1	pound sea scallops
1/4	cup chicken broth or clam juice
1/2	teaspoon grated lemon peel
3	tablespoons lemon juice
2	tablespoons oyster sauce
1	tablespoon soy sauce
1	tablespoon cornstarch
1	tablespoon vegetable oil
2	carrots, cut into julienne strips
1	yellow bell pepper, cut into thin strips
4	slices peeled fresh ginger
1	clove garlic, minced
6	ounces fresh snow peas, trimmed or 1 (6-ounce) package frozen snow peas, thawed
2	green onions, thinly sliced

To toast sesame seeds, heat small skillet over medium heat. Add sesame seeds; cook and stir about 5 minutes or until golden. Set aside.
Cook spaghetti according to package directions; drain. Place spaghetti in large bowl; toss with 2 tablespoons sesame oil. Cover to keep warm.
Rinse scallops and pat dry with paper towels; set aside. Combine broth, lemon peel, lemon juice, oyster sauce, soy sauce and cornstarch in 1-cup glass measure; set aside. Heat remaining 1 tablespoon sesame oil and vegetable oil in large skillet or wok over medium heat. Add carrots and bell pepper; stir-fry 4 to 5 minutes or until crisp-tender. Transfer to large bowl; set aside.
Add ginger and garlic to skillet. Stir-fry 1 minute over medium high-heat. Add scallops; stir-fry 1 minute. Add snow peas and onions; stir-fry 2 to 3 minutes or until peas turn bright green and scallops turn opaque. Remove slices of ginger; discard. Transfer scallop mixture to bowl with vegetable mixture, leaving any liquid in skillet.
Stir broth mixture; add to liquid in skillet. Cook and stir 5 minutes or until thickened. Return scallop mixture to skillet; cook 1 minute. Serve immediately over warm spaghetti; sprinkle with sesame seeds.

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