Sesame Scallops With Tangerine and Bok Choy

In the words of my partner chef in crime: Yummy.

That’s really all that needs to be said about this dish. It’s pretty simple to make, and the flavors are delicious. I can’t wait to make it again!

His other tip? Don’t crowd the scallops in the pan. True story.

Sesame Scallops With Tangerine and Bok Choy

Recipe courtesy Whole Foods (note: we halved this and only made about 12 scallops for two people)

1 1/2 cups tangerine juice
6 tablespoons lemon juice
1/4 cup lime juice
1/4 cup chicken broth
3 garlic cloves, finely chopped
2 tablespoons honey or agave nectar
1 tablespoon sugar
2 egg whites
1 1/2 tablespoons arrowroot (I subbed cornstarch)
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
30 large scallops
1 1/2 cups sesame seeds
1/4 cup canola oil
2 pounds baby bok choy, trimmed and halved lengthwise

Combine the tangerine juice, 1/4 cup of the lemon juice, lime juice, chicken broth, garlic, honey and sugar in a heavy saucepan over high heat. Boil until slightly syrupy and reduced to 1 cup, about 15 minutes. Set tangerine sauce aside. (Can be made up to 1 day in advance. Cover and refrigerate, then rewarm before using.)

Whisk together egg whites, arrowroot, remaining 2 tablespoons lemon juice, salt and cayenne pepper in a large bowl until blended. Add scallops and toss to coat. Place the sesame seeds in a wide, shallow dish. One by one, dip the scallops in the sesame seeds, coating all sides. Transfer scallops to a nonstick baking sheet as done and set aside.

Heat oil in a large nonstick skillet over medium high heat until very hot. Carefully add half of the scallops to the hot skillet, partially covering the skillet with a lid to lessen the splattering. Sear scallops until golden, about 2 minutes. Turn scallops over and continue to sear the other side for 2 minutes more, or until golden on the outside and just opaque on the inside. Transfer to a plate. Repeat with remaining scallops and reserve skillet.

Put 1/3 cup water and 1/4 cup of the reserved tangerine sauce into skillet and bring to a boil. Add bok choy and cover. Reduce heat to low and steam for 2 to 4 minutes, or until the bok choy is just tender and bright green. Remove from the heat and toss bok choy in skillet to coat in hot sauce.

Transfer bok choy to individual plates, then arrange scallops on top. Drizzle with remaining tangerine sauce and serve.

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~ by spontaneoustruth on May 17, 2011.

One Response to “Sesame Scallops With Tangerine and Bok Choy”

  1. […] Sesame Scallops With Tangerine and Bok Choy « Spontaneous Truth One by one, dip the scallops in the sesame seeds, coating all sides. Transfer scallops to a nonstick baking sheet as done and set aside. Heat oil in a large nonstick skillet over medium high heat until very hot. […]

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