Seared Coriander Scallops with Bok Choy and Hoisin

Ingredients for Seared Coriander Scallops with Bok Choy and Hoisin

• 180ml 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 oriental sesame oil

• 2 baby bok choy, each cut lengthwise into eighths

• 2 tablespoons water

How to make Seared Coriander Scallops with Bok Choy and Hoisin

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 centre, 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 80ml , about 2 minutes. Drizzle sauce over scallops and bok choy.

*Hoisin sauce, a thick mixture of ground soybeans, garlic, chillies, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.