¾ cup fresh orange juice
2 tablespoons hoisin sauce
2 teaspoons minced peeled fresh ginger
10 large sea scallops, side muscles removed
1 tablespoon coriander seeds, coarsely crushed
2 teaspoons Asian sesame oil
2 baby bok choy each cut lengthwise into eighths
2 tablespoons water
Whisk orange juice, hoisin sauce, and ginger in a small bowl. Pat scallops dry on paper towels: sprinkle with salt and pepper. Sprinkle coriander seeds over top of scallops, pressing to adhere.
Heat oil in large, nonstick skillet over high heat. Add scallops, coriander side down, and cook just until opaque in center, about 2 minutes per side. Transfer scallops to plate. Add bok choy and 2 tablespoons of water to skillet, sauté until wilted, about 2 minutes. Sprinkle with salt and pepper. Using tongs divide bok choy between 2 plates, and then top with scallops. Add hoisin mixture to same skillet; boil until reduced to 1/3 cup, about 2 minutes. Drizzle sauce over scallops and bok choy.
941-926-1064 Courtesy of bon appétit – Fast, Easy, Fresh Cookbook