Whisk together vigorously the sesame oil and half the canola oil with blood-orange citrus zest in a medium bowl. Add scallops and marinate for 15 minutes. Set aside.
Heat remaining oil over medium-high heat in a medium-sized saucepan or skillet. Add fresh grated ginger and red pepper flakes until ginger is softened, approximately 1 to 2 minutes. Increase heat and add fresh blood-orange juice, lime juice, agave honey and soy sauce, and simmer over low heat until liquids are reduced by half, approximately 8 minutes, stirring occasionally. Remove pan from heat and whisk in rice vinegar. Allow to cool.
Heat indoor grill pan to high. Season marinated scallops with salt and fresh ground pepper. Place scallops on grill and cook until golden and slightly caramelized, approximately 2 to 3 minutes on each side. Skewer scallops and drizzle with sauce. Garnish with sesame seeds and fresh cilantro leaves.
Serve on a platter with strips of fresh scallions and steamed jasmine rice.