Seared Sea Scallops with Pea Tendrils and Sichuan Peppercorns

Ingredients

• 1/4 cup rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon canola oil
• a few chopped dried red Thai peppers (to taste)
• 1/2 teaspoon lightly crushed Schezuan (Sichuan) peppercorns
• 1 1/4 lbs very large sea scallops (about 10–14 depending on size)
• coarse sea salt
• black pepper
• 2 tablespoons canola oil
• 1 tablespoon sesame oil
• whole dried red Thai peppers (as many as you can handle)
• 1 bunch pea tendrils (15–20 ounces)
• salt
• pepper