Recipe

Sesame Scallops With Tangerine And Bok Choy Recipe

Add Step-by-Step Photos	Darbar / All my dishes 2 years, 4 months ago 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. For an eye-cat... More Prep:15m Cook:20m Servings:6	Darbar
	asian scallops sesame bok choy citrus

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Ingredients

Citrus Sauce

1 1/2 cups freshly squeezed tangerine juice (3 to 4 tangerines)

1/4 cup freshly squeezed lemon juice (1 to 2 lemons)

1/4 cup freshly squeezed lime juice (1 to 2 limes)

1/4 cup gluten-free chicken broth

3 garlic cloves, minced

2 tablespoons honey or agave nectar

1 tablespoon sugar

****Other Ingredients****

2 large egg whites

1 1/2 tablespoons arrowroot

2 tablespoons freshly squeezed lemon juice

1/2 teaspoon salt

1/8 teaspoon cayenne pepper, or to taste

30 large scallops, pat dry

1 1/2 cups white sesame seeds

1/4 cup canola oil

2 pounds baby bok choy

Directions

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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Comments

pudgy47 2 years, 4 months ago said:
Awesome recipe post!!!!! A must try

merlin 2 years, 2 months ago said:
Incredible. Who could think this up? Must be an evil genius.

cosmogazer 1 year, 7 months ago said:
Delicious and nutritious...and easy to cook.. but in my place, some of the ingredients may be hard to find... but i like the dish

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