juice

Wok Seared Scallops With Tangerine Hoisin Sauce

HANDS-ON TIME: 10 MINUTES
TOTAL TIME: 20 MINUTES
SERVES: 4

INGREDIENTS

  • 1½ lb. large sea scallops
  • Salt and pepper to taste
  • ¼ cup cornstarch
  • ¼ cup Noble® 100% Tangerine Juice
  • 2 oz. hoisin sauce
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. soy sauce
  • 1 Tbsp. sugar
  • 2 tsp. chili garlic sauce
  • 2 cloves garlic, chopped
  • 2 tsp. ginger, peeled & chopped
  • 4 Tbsp. peanut oil
  • 1 lb. asparagus, tough ends trimmed, slice on the diagonal into 2” pieces
  • 2 cups cooked rice

DIRECTIONS

  • In a mixing bowl toss scallops with cornstarch, salt and pepper.
  • In another mixing bowl, combine tangerine juice, hoisin, vinegar, soy sauce, sugar and chili garlic sauce.
  • Over high heat, heat 2 Tbsp. oil in a wok. Add scallops and sear in a single layer, turning only once for 2-4 minutes until cooked.
  • Remove from wok and hold on a warm platter.
  • Add remaining 2 Tbsp. oil to wok and add ginger, garlic and cook until brown.
  • Add tangerine juice mixture and asparagus, cook for 3 minutes.
  • Return scallops to wok, toss and serve on rice.