Cook the Book: Grilled Scallops with Citrus-Ginger Sauce and Rice Noodle Salad

4 tablespoons canola oil

2 tablespoons grated orange zest

12 large sea scallops, muscle removed

1 tablespoon finely grated peeled fresh ginger

1/2 teaspoon red chile flakes

2 cups orange juice (not from concentrate)

Juice of 1 lime

2 tablespoons light brown sugar

1 tablespoon low-sodium soy sauce

2 tablespoons rice wine vinegar

Kosher salt

8 ounces rice noodles

Freshly ground black pepper

2 green onions, white and green parts, thinly sliced

1 tablespoon sesame seeds, toasted