Fiery Scallops & Bok Choy over Cello Noodles

serves 2

1/2 pound sea scallops
1 tablespoon arrowroot
1 tablespoon grated, peeled, fresh ginger
Grated zest of 1/4 organic orange
1.4 cup chicken broth
2 tablespoons orange juice
1 1/2 teaspoon gluten free soy sauce or tamari
1 teaspoon honey
1/4 teaspoon red pepper flakes
3 ounces broccoli florets
3 ounces baby bok choy cut into 1-inch pieces
1 1/2 teaspoon white wine

Cello noodles cooked according to package directions

1. Toss together scallops and 2 teaspoons arrowroot, ginger and orange zest in zipper bag until scallops are evenly coated.
2. Whisk togehter remaining arrowroot, broth, orange juice, soy sauce, honey, and pepper flakes in small bowl until smooth.
3. Add 2 teaspoons coconut oil to wok or skillet and set over med-high heat.  Add scallop mixture and stir-fry until scallops are just opaque in center, about 3 minutes then transfer to plate.
4. Add broccoli, bok choy, and wine to skillet.  Cooke, covered, until crisp-tender, about 3 minutes.  Re-whisk broth mixture.  Return scallops to wok along with broth mixture.  Stir-fry until suace bubbles and thickens, about 1 minute.

Serve with steamed snap peas.