SWEET AND SPICY SCALLOPS AND BOK CHOY
This recipe takes very few ingredients and only a few minutes to put together! This healthy blend of bok choy and scallops would go great over some steamed rice. Slightly adapted from a Chatelaine recipe. Enjoy!
Provided by Nif_H
Categories Greens
Time 17m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat a large frying pan over medium-high heat. When hot, spray with oil. Add bok choy (it will cook down). Stir often until tender-crisp, about 3 to 4 minutes. Remove to a platter and tent with foil to keep warm.
- Meanwhile, pat scallops dry, sprinkle with salt and season with fresh pepper.
- Melt butter in pan over medium. Add scallops (in 2 batches if necessary). Cook 2 minutes and flip to cook other side for 1 to 2 more minutes. If butter turns dark, turn heat down slightly. Only cook for 1 minute per side if using the small scallops.
- Remove scallops to platter, on top of bok choy and tent with foil.
- Add sweet chili sauce, water and vinegar to pan. Boil, stirring until thickened slightly, about 1 to 2 minutes. Pour sauce over scallops and bok choy. Serve with rice.
SEARED SCALLOPS WITH BOK CHOY AND MISO
Provided by Bon Appétit Test Kitchen
Categories Valentine's Day Low Fat Quick & Easy Low Cal Dinner Scallop Healthy Bok Choy Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Thinly sliced green onion tops Whisk first 4 ingredients and 1 tablespoon water in small bowl to blend. Set sauce aside.
- Heat 1 teaspoon vegetable oil and 1/4 teaspoon sesame oil in large nonstick skillet over medium-high heat. Add bok choy; cook until wilted and brown in spots, turning often with tongs, about 3 minutes. Divide bok choy between 2 plates. Add remaining 1 teaspoon vegetable oil and 1/4 teaspoon sesame oil to same skillet. Sprinkle scallops with pepper; add to skillet. Sear scallops until brown and just opaque in center, about 1 1/2 minutes per side. Remove pan from heat. Place scallops between bok choy. Add miso sauce to skillet; stir just until warm, about 3 seconds (if too thick, add more water by teaspoonfuls). Drizzle sauce over scallops and bok choy. Sprinkle with green onions.
BALSAMIC-GLAZED SEA SCALLOPS
Pan-seared scallops may seem intimidating to some, but it's really a simple dish to prepare. Sea scallops are amazingly tender, succulent, and mildly flavored, but when you style them up with a flavorful balsamic glaze, they can be a showstopper. They're sophisticated enough for dinner guests, but easy enough for a weeknight dinner.
Provided by lutzflcat
Categories Seafood Shellfish Scallops
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Pat scallops thoroughly with a paper towel to remove excess moisture and ensure a good sear. Combine seafood seasoning, salt, and pepper and use to lightly season both sides of the scallops.
- Heat butter and olive oil in a large skillet over medium-high heat. Add scallops to the skillet, being careful not to crowd. Cook until golden brown and a crust starts to form, about 3 minutes per side. Cook in batches if necessary to avoid steaming the scallops and be careful not to overcook. Remove from the skillet and cover to keep warm.
- Add white wine, balsamic vinegar, and Dijon mustard to the skillet and cook over medium heat, stirring constantly to scrape up the browned bits from the bottom. Cook until glaze is slightly thick and syrupy, 3 to 4 minutes.
- Move scallops to a serving plate, drizzle glaze on top, and garnish with chopped tarragon.
Nutrition Facts : Calories 268.4 calories, Carbohydrate 7.4 g, Cholesterol 87.6 mg, Fat 10.4 g, Fiber 0.1 g, Protein 30.2 g, SaturatedFat 3.9 g, Sodium 559.2 mg, Sugar 0.9 g
SCALLOPS AND BOK CHOY WITH BALSAMIC SAUCE
Steps:
- In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the scallops in a single layer with some space between the pieces (so they don't steam). Cook for 1 minute, stirring occasionally after 30 seconds. (If the scallops were frozen, they may need to cook for an additional 1 to 2 minutes to evaporate the extra liquid they release.)
- Stir in the remaining ingredients except the vinegar. Cook, covered, for 1 to 2 minutes, or until the scallops are cooked through (white and opaque, not translucent, in the center), stirring occasionally. Watch carefully; scallops become rubbery when overcooked by even 1 or 2 minutes. Using a slotted spoon, transfer the scallop mixture to a serving platter. Cover to keep warm.
- Add the vinegar to the liquid in the skillet. Cook for 1 to 2 minutes, or until the liquid is reduced by half. Pour over the scallops.
- Cook's Tip on Scallops
- When scallops are called for, you can use either sea or bay scallops. Bay scallops (as many as 40 per pound) are milder-and more expensive-than sea scallops (12 to 15 per pound). To substitute sea scallops for bay, cut the sea scallops in halves, quarters, or slices.
- Cook's Tip on Bok Choy
- Look for bok choy, with its long white stalks and large dark green leaves, near the cabbage in the produce section. Slices of raw bok choy stalks add a pleasant crunch to salads. Both the stalks and the leaves are good in stir-fry dishes and soups.
- Nutrition Information
- (Per serving)
- Calories: 128
- Total fat: 2.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 1.0g
- Cholesterol: 37mg
- Sodium: 213mg
- Carbohydrates: 7g
- Fiber: 1g
- Sugars: 2g
- Protein: 20g
- Calcium: 47mg
- Potassium: 474mg
- Dietary Exchanges
- 1/2 other carbohydrate
- 3 very lean meat
SEARED SEA SCALLOPS WITH GINGER-LIME BUTTER
Day-boat scallops, the kind that are dry-packed (never frozen or dosed with preservatives), are what you want for this decadent but very simple dish. The scallops are seared on cast iron, but gradually, for a crisp, well-browned surface that intensifies their natural sweetness. Ginger, lime and hot pepper enhance the rich meatiness of all fresh seafood, and here especially so. A roasted sweet potato and a pile of blanched bok choy complete this quintessentially elegant, fast-food meal.
Provided by David Tanis
Categories dinner, for two, main course
Time 1h
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Wash sweet potatoes and wrap them tightly in foil. Roast until tender, 45 minutes to 1 hour. (If you are using larger sweet potatoes, they may require 15 minutes more in the oven.)
- Using a paring knife, remove the small hard "foot" from the edge of each scallop. Pat scallops dry and season on both sides with salt and pepper.
- Put on a medium pot of salted water to boil for the greens.
- Meanwhile, make the ginger butter: Combine butter, ginger, chile and lime zest and juice and stir together until well incorporated. Season with salt to taste. Set aside.
- Take a cast-iron skillet large enough to hold the scallops without crowding and place over medium-high heat. Add a film of olive oil. When the oil is nearly smoking, add the scallops in one layer and let them sizzle. Reduce heat to medium and continue to cook for at least 5 minutes. Use a small spatula to check the scallops as they brown, allowing them to color gradually. They should be quite crisp and well caramelized. Turn off heat and flip scallops. Leave in pan until firm to the touch.
- While the scallops are cooking, blanch the bok choy: Cook it for 1 minute in the salted boiling water, then drain and blot on a kitchen towel. Keep warm.
- Remove and place scallops, browned side up, onto warmed serving plates. Surround with the bok choy leaves and halved or sliced sweet potatoes.
- Quickly warm the butter in the cast-iron pan and spoon over everything. Sprinkle with cilantro if desired.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 9 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 811 milligrams, Sugar 6 grams, TransFat 1 gram
BALSAMIC VINEGAR AND GINGER BOK CHOY
This is a great vegetable to serve hot. Even those who turn up their noses at trying new things clean their plate!
Provided by Kara Rhodes Murphy
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Separate the leaves from the stems of the bok choy. Cut the stems into bite-sized chunks and shred the leaves.
- Heat the olive oil in large skillet over medium heat.
- Cook the bok choy stems in the oil until slightly tender, about 3 minutes; add the water and leaves and cook until the water evaporates, about 10 minutes more. Stir in the capers, garlic, and ginger; cook and stir 1 minute more. Sprinkle the vinegar and lemon juice over the bok choy and remove from heat; serve immediately.
Nutrition Facts : Calories 110.8 calories, Carbohydrate 4.1 g, Fat 10.4 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 195.3 mg, Sugar 2.4 g
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SEARED CORIANDER SCALLOPS WITH BOK CHOY AND HOISIN
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4.7/5 (6)Servings 2
- Whisk orange juice, hoisin sauce, and ginger in small bowl. Pat scallops dry on paper towels. Sprinkle coriander seeds over top of scallops, pressing to adhere.
- Heat sesame oil in large nonstick skillet over high heat. Add scallops, coriander side down, and cook just until opaque in center, turning once, about 1 1/2 minutes per side. Transfer scallops to plate. Add bok choy and 2 tablespoons water to skillet; sauté until wilted, about 2 minutes. Using tongs, divide bok choy between 2 plates, then top with scallops. Add hoisin mixture to same skillet; boil until reduced to 1/3 cup, about 2 minutes. Drizzle sauce over scallops and bok choy.
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Reviews 1Calories 332 per servingCategory Dinner
- In a medium glass bowl, whisk together 1 tablespoon canola oil, garlic, chili pepper, lemon juice and zest, honey or agave nectar, orange zest, basil, mint, salt and pepper. Add the cleaned scallops to the bowl and let marinate for 15 minutes at room temperature. Remove the scallops and pat dry, reserving the marinade.
- Heat a heavy cast-iron skillet over high heat. Add the other tablespoon to the pan. Sear the scallops until just done, about 2 minutes on each side. Remove from the pan and keep warm.
- Place the reserved marinade in a small sauce pan. Bring to a boil and lower to a simmer, keeping marinade warm.
- Heat the same heavy skillet over medium high heat, with 2 tablespoons canola oil. Quickly wilt the baby bok choy in the skillet, adding salt and pepper to taste (optional). To plate, place several leaves of bok choy at the bottom of a dish. Top bok choy with the scallops and marinade. Sprinkle more basil and mint to garnish if desired. Serve immediately.
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