Heat a saute pan over medium high heat with olive oil. Add the garlic and saute for 1-2 minutes until it starts to turn golden brown. Add the bok choy and season with salt and pepper. Saute just until wilted about 1-2 minutes and remove to a large bowl and set aside.
Add more olive oil to the pan. Season the scallops with salt and pepper. Place each scallop in the oil and begin to sear on medium heat for about 2-3
minutes per side. They should be golden brown. Remove from the pan and drain excess oil on a paper towel lined plate.
Add the scallions, shallots, and snap peas to the saute pan and stir to combine.
In a medium bowl whisk together the Mandarin orange liquid, cider vinegar, coconut oil, and agave. Add the liquid into the pan with the sugar snap peas and bring up to a simmer over medium high heat for 1-2 minutes.
Pour the mixture over the bok choy and mix together. Add the Mandarin oranges and gently fold in so they don’t break into small pieces.
Serve the salad topped with scallops and garnished with toasted sesame seeds and toasted peanuts.