Sweet and spicy scallops with bok choy
Chatelaine
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* PLUS Cooking time: 7 minutes
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
- 18 g,
- Carbohydrates
- 26 g,
- Fat
- 6 g,
- Fibre
- 2 g,
- Sodium
- 586 mg.
Prep Tip:
Frozen scallops leave a white liquid in the pan after being cooked, so wipe out the pan before making the sauce.
