Seared Coriander Scallops with Bok Choi and Hoisin               

 tags (edit): Saute Bon Appetit Magazine @Vogel @Try Soon! Main Dish  

 

Ingredients

3/4 cup Orange juice
2 tablespoons Hoisin sauce
2 teaspoons Fresh ginger peeled, minced
10 large Sea scallops
1 tablespoon Coriander seeds coarsely crushed
2 teaspoons Sesame oil
2 each Baby bok choy each cut lengthwise into eighths
2 tablespoons Water


 

Instructions
 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.

Heat sesame oil in large nonstick skillet over high heat. Add scallops, coriander side down, and cook just until opaque in the center, turning once, about 1 1/2 minutes per side. Transfer scallops to plate.

Add the Bok Choi and two 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.

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Yields: 2 Servings
     Bon Appétit magazine, October 2004, page 194

 notes: 

Cuisine:   Asian

Main Ingredient:   Scallops