Combine cornstarch and 1 teaspoon water in a small bowl; set aside to create a slurry.

Pat scallops dry with paper towels to ensure proper searing.

Sprinkle scallops evenly with 1/8 teaspoon salt and 1/8 teaspoon pepper.

Heat peanut oil in a large nonstick skillet over medium-high heat.

Add scallops to the hot skillet and cook for 2 minutes on each side, or until golden brown and cooked through.

Transfer the cooked scallops to a serving platter and keep warm.

Add minced garlic to the skillet and sauté for 30 seconds, until fragrant, being careful not to burn it.

Add the remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, mirin, grated orange rind, fresh orange juice, grated lemon rind, fresh lemon juice, low-sodium soy sauce, and dark sesame oil to the skillet.

Stir in the cornstarch slurry and bring the sauce to a boil, stirring constantly.

Cook for 1 minute, or until the sauce thickens to your desired consistency.

Pour the citrus sesame sauce evenly over the cooked scallops on the platter.

Sprinkle the toasted sesame seeds over the scallops and sauce for added flavor and texture.

Serve immediately and enjoy.