Seared Coriander Scallops with Bok Choy and Hoisin

One of the things I love about Market is recipe swapping!  This one came from a great customer & friend of ours.  Thanks, Diane.  We asked where to get fresh scallops & she suggested here:



So, Freddie & I took the Mayport ferry over & found this market.  We picked up these fresh scallops for our supper.  (A good tip for the Seafood Market: Ask what was brought in that day.)

This recipe created a beautiful, delicious dish!  Next time I make this, I would double the bok choy. 

Seared Coriander Scallops with Bok Choy & Hoisin

2 servings

3/4 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

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 & 2 tbsp of water to skillet; saute 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 & bok choy.

** I substituted a homemade hoisin sauce, as follows:

2 Tbsp soy sauce

1/2 Tbsp peanut butter

1/2 Tbsp honey

1 tsp white vinegar

1/16 tsp (think that would be a quick dash!) garlic powder

1/16 tsp onion powder

10 drops chinese hot sauce (skipped since we are wimps)

1/16 tsp black pepper

Since we really enjoyed the recipe, I'll buy hoisin sauce next time.  I believe this recipe originated from www.epicurious.com