Wednesday, December 19, 2012

Pan Seared Scallops with Spicy Stir fry & Bok Choy Flowers!

Hope you are all having a great week. Here is a recipe for a quick & easy non-veggie dinner I made for my hubby last night before I headed out to meet the girls for our holiday dinner.

Pan Seared Scallops with Spicy Stir fry & Bok Choy Flowers
A handful of sea scallops (dry)
2 teaspoons unsalted butter
2 teaspoons olive oil
Sea salt, fresh black pepper and a dash of cumin seeds
Veggies for stir fy - I used baby corn, bok choy, carrots, snow peas and shitake mushrooms
Siracha sauce (2 tea spoons)
Dash of teriyaki sauce and soy sauce
Stir fry:
Bring olive oil to a sizzle in a wok, and add chopped veggies to the wok
Stir frequently until wilted
Add salt, siracha sauce, a dash of soy sauce, and a dash of teriyaki sauce
Cover and let simmer while you prepare the scallops
Add the butter and oil to a 12 to 14-inch saute pan on high heat, add cumin seeds
Salt and pepper the scallops
Gently add the scallops to the pan, making sure they are not touching each other
Sear the scallops for 1 1/2 minutes on each side, using a tong to carefully flip
Serve immediately
Use the bottom of the bok choy to make these beautiful flowers (crunchy and lovely), chop the butt off and these will appear :)

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