Sea Scallops with Orange Sauce

This is a Wegmans recipe and was part of my Feast of the Seven Fishes Dinner. Would be fabulous as a main course as well. The only part I changed was Wegmans had a bag of baby bok choy so used that and it was a perfect serving size. How pretty is that presentation!!

2 heads (about 1 lb) Shanghai bok choy, cored, sliced lengthwise

1-1/2 lb Wegmans Fresh Sea Scallops (15-20 ct)

Food You Feel Good About Pan Searing Flour

2 Tbsp Wegmans Pure Olive Oil

2 Tbsp Wegmans Organic Spicy Orange Sauce 

1. Add bok choy to large pot of boiling, salted water; blanch, 2-3 min, until crisp-tender. Drain. Transfer to bowl of ice water; drain and set aside.
    
2. Coat scallops on all sides with pan-searing flour; pat off excess.
    
3. Heat oil in skillet on MED-HIGH until oil faintly smokes; add scallops. Turn when sides have changed color one-quarter of way up, 2-3 min.
    
4. Reduce heat to MED-LOW; cook until internal temp reaches 130 degrees, 4-6 min. Transfer to clean platter; let rest 2 min. Place scallops over bok choy; serve drizzled with sauce