Season scallops to taste with salt, pepper, ginger and cayenne pepper. Set aside until ready to steam. Combine the carrots, snow peas, green onions and ginger in a bowl. Set aside. Place the scallops in a steamer basket set over boiling water in a large saucepan. Cover the pan and steam the scallops 1 minute. Spoon the vegetables over the scallops, cover, and steam 1 minute. To serve, arrange the scallops and vegetables on each of 4 plates. Garnish each plate with a teaspoon of sesame seeds and a basil sprig. Sprinkle with 2 tablespoons of Tangerine Vinaigrette. Tangerine Vinaigrette: Combine 2 tablespoons white wine vinegar, salt and pepper to taste, 1 teaspoon chopped fresh ginger and 1/2 teaspoon minced garlic in a small bowl. Stir in 1/4 cup fresh tangerine juice, then slowly whisk in 1/2 cup extra virgin olive oil. NUTRIENT VALUE PER SERVING.: 291 calories - 21 g protein - 18 g fat 11 g carbohydrate 195 mg sodium - 37 mg cholesterol fish 04