Scallops with Bok Choy and Hoisin
Source: Bon Appetit, October 2004
INGREDIENTS
- ¾ cup fresh orange juice
- 2 Tbsp. hoisin sauce
- 2 tsp. minced peeled fresh ginger
- 10 large sea scallops
- 1 Tbsp. coriander seeds, coarsely crushed
- 2 tsp. oriental sesame oil
- 2 baby bok choy, each cut lengthwise into eighths
- 2 Tbsp. 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 center, turning once, about 1½ minutes per side. Transfer scallops to plate.
Add bok choy and 2 Tbsp. 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 ⅓ cup, about 2 minutes. Drizzle sauce over scallops and bok choy.
2 main servings or 4 appetizer servings.