Sesame Scallops With Tangerine And Bok Choy
From darbar 17 years ago
- 20 minutes to make
- Serves 6
Fresh sweet and sour citrus juices combine with honey and garlic to lend a lively flavor to plump scallops. Crispy on the outside, tender and succulent on the inside, serve as a festive, distinctively Asian starter or as a main course. Read more For an eye-catching contrast, stir 1/4 cup of black sesame seeds in with the white seeds. See less
Ingredients
- Citrus Sauce shopping list
- 1 1/2 cups freshly squeezed tangerine juice (3 to 4 tangerines) shopping list
- 1/4 cup freshly squeezed lemon juice (1 to 2 lemons) shopping list
- 1/4 cup freshly squeezed lime juice (1 to 2 limes) shopping list
- 1/4 cup gluten-free chicken broth shopping list
- 3 garlic cloves, minced shopping list
- 2 tablespoons honey or agave nectar shopping list
- 1 tablespoon sugar shopping list
- ****Other Ingredients**** shopping list
- 2 large egg whites shopping list
- 1 1/2 tablespoons arrowroot shopping list
- 2 tablespoons freshly squeezed lemon juice shopping list
- 1/2 teaspoon salt shopping list
- 1/8 teaspoon cayenne pepper, or to taste shopping list
- 30 large scallops, pat dry shopping list
- 1 1/2 cups white sesame seeds shopping list
- 1/4 cup canola oil shopping list
- 2 pounds baby bok choy shopping list
How to make it
- To prepare the sauce, combine the tangerine juice, lemon juice, lime juice, chicken broth, garlic, honey and sugar in a heavy sauce pan over high heat. Boil until slightly syrupy and reduced to 1 cup, about 15 minutes. Set aside. (Can be made 1-day ahead. Cover and refrigerate. Rewarm before using.)
- To prepare the scallops, in a large bowl, whisk together the egg whites, arrowroot, lemon juice, salt and cayenne pepper until blended. Add the scallops and toss to coat. Place the sesame seeds in a deep rimmed dish. One by one, dip the scallops in the sesame seeds, coating all sides. Place the coated scallops on a nonstick baking sheet, and set aside.
- Heat the oil in a large nonstick skillet over medium-high heat until very hot. Carefully add half of the scallops to the hot skillet, covering the skillet with a lid to lessen the splattering. Sear the scallops until golden, about 2 minutes. Turn the 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.
- Trim the bok choy and cut in half lengthwise. In a large deep sauté pan with a fitted lid, place 1/3 cup water and 1/4 cup of citrus sauce, stir to blend. Bring the liquid to a boil; add the bok choy and cover. Reduce the 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, toss in the liquid to coat.
- Serve by placing the bok choy on individual plates, arrange the scallops on top of the greens, and drizzle with the remaining citrus sauce.
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