Sauteed bok choy recipe Ingredients
Sauteed Bok Choy and Shiitake Mushrooms with Seared Sesame-Crusted Scallops and Ginger Butter Sauce
Ingredients
• 2 large egg whites
• 1/2 cup all purpose flour
• 1/3 cup black sesame seeds
• 1/3 cup white sesame seeds
• 1 pound sea scallops, wiped dry
• 1/4 cup vegetable oil
• 3 tablespoons chopped shallots
• 2 teaspoons chopped garlic
• 1 teaspoon chopped fresh ginger
• 3 bunches baby bok choy, stalks and leaves separated, well rinsed
and drained, sliced 1/4-inch thick
• 6 ounces shiitake mushrooms, stems removed, wiped clean, and sliced
• 1/2 cup vegetable stock or water
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Ginger butter sauce, recipe follows
• Chives, garnish
Directions for cooknig Sauteed bok choy recipe
In a bowl, beat the egg whites until smooth. In another bowl, place
the flour, and in a third bowl, combine the seeds.
Lightly dredge the scallops first in flour, then in the egg whites,
then in the seeds, turning to coat on both sides. Refrigerate until
ready to cook.
In a large saute pan, heat 1 tablespoon of the vegetable oil over
medium-high heat. Add the shallots, garlic and ginger and saute until
fragrant, 30 seconds to 1 minute. Add the bok choy stems and mushrooms
and cook until soft, about 3 minutes. Add the bok choy leaves, stock
and salt and pepper and cook, stirring, until wilted and the liquid
is nearly evaporated, 1 to 2 minutes. Remove from the heat and cover
to keep warm.
In a large clean saute pan or skillet, heat the remaining 3 tablespoons
oil over medium-high heat. Add the coated scallops in batches and
sear on the first side for about 2 minutes, then turn and cook for
about 1 minute on the second side.
Arrange the bok choy mixture in the center of 4 plates. Arrange the
scallops on top and drizzle with the ginger butter sauce. Garnish
with chives and serve immediately.
Ginger Butter Sauce:
2 tablespoons minced shallots
4 teaspoons minced fresh ginger
1/4 cup dry white wine
2 tablespoons fresh lemon juice
2 sticks cold unsalted butter, cut into pieces
1/4 teaspoon salt
Pinch cayenne
In a medium saute pan, combine the shallots, ginger, wine and lemon
juice and bring to a boil. Reduce the heat to medium-low and simmer
until reduced in by 1/2, about 2 minutes.
Whisk in the butter, 1 tablespoon at a time, adding each piece before
the previous piece has been completely incorporated. Continue until
all the butter is incorporated and the sauce coats the back of a spoon,
removing the pan from the heat periodically to prevent the sauce from
getting too hot and breaking. Whisk in the salt, and cayenne and strain
through a fine mesh strainer into a clean pan. Cover to keep warm
while cooking the scallops.
Your Sauteed bok choy recipe is ready now
More Bok Choy recipe