Recipe information
Yield
2 Servings
Ingredients
3
/4 cup fresh orange juice
2
tablespoons hoisin sauce
2
teaspoons minced peeled fresh ginger
10
large sea scallops
1
tablespoon coriander seeds, coarsely crushed
2
teaspoons toasted sesame oil
2
baby bok choy, each cut lengthwise into eighths
2
tablespoons water
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Preparation
Step 1
Whisk orange juice, hoisin sauce, and ginger in small bowl. Pat scallops dry on paper towels. Sprinkle coriander seeds over top of scallops, pressing to adhere.
Step 2
Heat sesame oil in large nonstick skillet over high heat. Add scallops, coriander side down, and cook just until opaque in center, turning once, about 1 1/2 minutes per side. Transfer scallops to plate. Add bok choy and 2 tablespoons water to skillet; sauté until wilted, about 2 minutes. Using tongs, divide bok choy between 2 plates, 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.