ORANGE-GINGER SCALLOPS OVER STEAMED ASIAN VEGETABLES

Steps:

• 1. Place bok choy, carrot and mushrooms in a vegetable steamer basket. Bring the water to a boil, cover and steam until tender, about 8 minutes. Keep warm. 2. Combine orange juice, soy sauce and cornstarch or other thickener in a small bowl; set aside. 3. Heat a large sauté pan over high heat. Add oil, followed by scallops, shallots and ginger. Cook, shaking the pan often, until the scallops are cooked through, 2 to 4 minutes. 4. Transfer the scallops to a bowl and keep warm. Add the orange juice mixture to the pan and cook until it thickens slightly. 5. Distribute the steamed vegetables among 4 dinner plates. Top with the scallops and sauce.