Ingredients (serves 2)

3/4 cup fresh orange juice
2 tablespoons hoisin sauce
2 teaspoons minced peeled fresh ginger
8 large sea scallops
2-3 tablespoons ground coriander
2 teaspoons oriental sesame oil
3 baby bok choy, cored and quartered
3 radish sliced thin
2 tablespoons water

Preparation

Whisk orange juice, hoisin sauce, and ginger in small soup pan simmer until reduced to 1/3 cup, about 5 minutes. Pat scallops dry on paper towels. Roll scallops over ground coriander–as if you were making chicken cutlets. Heat sesame oil in large nonstick skillet over high heat. Add scallops and cook just until opaque in center, turning once, about 1 1/2 minutes per side. Transfer scallops to plate. Add bok choy and radish and 2 tablespoons water to skillet; sauté until wilted, about 2 minutes. Using tongs, divide bok choy between 2 plates, then top with scallops. Drizzle sauce over scallops and bok choy. I served with turmeric brown rice.