Sweet and spicy scallops with bok choy
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- Prep Time10 min
- Total Time10 min
- Makes4 Servings
Ryan Szulc
Ingredients
8 baby bok choy, quartered
16 sea scallops
1/8 tsp salt
4 tsp butter
1/2 cup Thai sweet chili sauce
1 tbsp rice-wine vinegar
Instructions
Heat a large frying pan over medium-high. When hot, spray with oil. Add bok choy. (Pan will be full, but bok choy will cook down.) Stir often until tender-crisp, about 3 to 4 min. 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 (cook in two batches if needed). Cook 2 min, flip and cook 1 to 2 more min. If butter turns dark, reduce heat slightly. Remove scallops to platter beside bok choy and tent with foil.
Add sweet chili sauce, 1/4 cup water and vinegar to pan. Boil, stirring until thickened slightly, about 1 to 2 min. Pour sauce over scallops and bok choy. Serve with rice.
Nutrition (per serving)
Calories 230, Protein 18g, Carbohydrates 26g, Fat 6g, Fibre 2g, Sodium 586mg.
Prep Tip:
Frozen scallops leave a white liquid in the pan after being cooked, so wipe out the pan before making the sauce.
