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How to make it

  • To prepare the sauce, combine the tangerine juice, lemon juice, lime juice, chicken broth, garlic, honey and sugar in a heavy sauce pan over high heat. Boil until slightly syrupy and reduced to 1 cup, about 15 minutes. Set aside. (Can be made 1-day ahead. Cover and refrigerate. Rewarm before using.)
  • To prepare the scallops, in a large bowl, whisk together the egg whites, arrowroot, lemon juice, salt and cayenne pepper until blended. Add the scallops and toss to coat. Place the sesame seeds in a deep rimmed dish. One by one, dip the scallops in the sesame seeds, coating all sides. Place the coated scallops on a nonstick baking sheet, and set aside.
  • Heat the oil in a large nonstick skillet over medium-high heat until very hot. Carefully add half of the scallops to the hot skillet, covering the skillet with a lid to lessen the splattering. Sear the scallops until golden, about 2 minutes. Turn the scallops over and continue to sear the other side for 2 minutes more or until golden on the outside and just opaque on the inside. Transfer to a plate. Repeat with remaining scallops.
  • Trim the bok choy and cut in half lengthwise. In a large deep sauté pan with a fitted lid, place 1/3 cup water and 1/4 cup of citrus sauce, stir to blend. Bring the liquid to a boil; add the bok choy and cover. Reduce the heat to low and steam for 2 to 4 minutes or until the bok choy is just tender and bright green. Remove from the heat, toss in the liquid to coat.
  • Serve by placing the bok choy on individual plates, arrange the scallops on top of the greens, and drizzle with the remaining citrus sauce.

Reviews & Comments 3

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  • cosmogazer 11 years ago
    delicious and nutritious...and easy to cook.. but in my place, some of the ingredients may be hard to find... but i like the dish
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  • merlin 11 years ago
    Incredible. Who could think this up? Must be an evil genius.
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  • pudgy47 11 years ago
    Awesome recipe post!!!!! A must try
    Was this review helpful? Yes Flag

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