Sweet and spicy scallops with bok choy

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10 min


4 Servings

* PLUS Cooking time: 7 minutes
Sweet and spicy scallops with bok choy

Ryan Szulc


  • 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


  • 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.