Seared Coriander Scallops With Bok Choy And Hoisin Recipes

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SWEET AND SPICY SCALLOPS AND BOK CHOY



Sweet and Spicy Scallops and Bok Choy image

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

8 baby bok choy, quartered
16 sea scallops or 40 bay scallops
1/8 teaspoon salt
4 teaspoons butter
1/2 cup Thai sweet chili sauce
1/4 cup water
1 tablespoon rice wine vinegar

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 CORIANDER SCALLOPS WITH BOK CHOY AND HOISIN



Seared Coriander Scallops with Bok Choy and Hoisin image

Categories     Fruit Juice     Ginger     Shellfish     Sauté     Quick & Easy     Orange     Scallop     Healthy     Bok Choy     Sesame     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 8

3/4 cup fresh orange juice
2 tablespoons hoisin sauce*
2 teaspoons minced peeled fresh ginger
10 large sea scallops
1 tablespoon coriander seeds, coarsely crushed
2 teaspoons oriental sesame oil
2 baby bok choy, each cut lengthwise into eighths
2 tablespoons water

Steps:

  • 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.
  • *Hoisin sauce, a thick mixture of ground soybeans, garlic, chiles, and spices, is used as a condiment and ingredient in Chinese cooking. It can be found in the Asian foods section of many supermarkets and at Asian markets.

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