Seared Coriander Scallops with Bok Choy and Hoisin
Succulent sea scallops crusted with crushed coriander seeds, seared to perfection and served with tender baby bok choy in a flavorful orange-hoisin sauce. This elegant Asian-inspired dish combines sweet, savory and citrus flavors.
Ingredients
- •¾ cup fresh orange juice
- •2 tablespoons hoisin sauce
- •2 teaspoons fresh ginger
- •10 pieces sea scallops
- •1 tablespoon coriander seeds
- •2 teaspoons sesame oil
- •2 pieces baby bok choy
- •2 tablespoons water
Cooking Instructions
- 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. 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.
10 min
- 2.
*Hoisin sauce, a thick mixture of ground soybeans, garlic, chiles, and spices, is used as a condiment and ingredient in Chinese cooking. It can be found in the Asian foods section of many supermarkets and at Asian markets.
