Chardonnay Poached Sea Scallops with Baby Bok Choy and Jasmine Rice
From wolfpackjack 16 years ago
Ingredients
- Poached Scallops: ----------- shopping list
- 12 large sea scallops shopping list
- 4 heads baby bok choy shopping list
- 1-1/2 cups Chardonnay wine shopping list
- 1-1/2 cups vegetable or chicken broth shopping list
- 3 whole black peppercorns shopping list
- 3 sprigs fresh parsley shopping list
- 3 sprigs fresh dill shopping list
- 1 small lemon, quartered shopping list
- 1Tbsp cold unsalted butter shopping list
- Fresh dill, chopped for garnish shopping list
- Jasmine Rice: ---------- shopping list
- 2 cups chicken broth shopping list
- 1-1/2 cups jasmine rice shopping list
- 1 bay leaf shopping list
How to make it
- Jasmine Rice: -----------
- Bring chicken broth to a boil in a medium saucepan. Stir in rice and bay leaf. Reduce heat to low, cover and cook until rice is tender, about 20 minutes.
- Remove from heat and let rest for 5 minutes before removing lid.
- Discard the bay leaf before serving.
- Note: I used my rice cooker here, just threw everything in the pot and hit the on switch with a few stirs till it started to boil.
- Poached Scallops: ------------
- Find small lobed foot on each scallop and remove before cooking.
- Trim root end on each head of baby bok choy, slice in half and rinse well to remove any grit.
- In a large sauté pan, combine wine, broth and peppercorns.
- Bring to a simmer and lower heat until surface of liquid is barely bubbling. (Key to poaching by my understanding of the technique).
- Add parsley and dill. Squeeze lemon wedges into pan and add rinds to liquid.
- Arrange scallops evenly in pan. Liquid should come just to top of scallops.
- Poach for 5 minutes, until scallops are firm and opaque in the center. Transfer to a platter and cover to keep warm.
- Now add bok choy to poaching liquid. Cook for 2 minutes or until just tender and transfer to platter with scallops. Cover to keep warm.
- Using a slotted spoon, remove lemon rinds, herbs and peppercorns from pan and discard.
- Increase heat to medium and bring liquid to a rapid simmer. Cook uncovered until reduced by half, about 8 minutes.
- Take from heat and add butter. Swirl pan until butter melts.
- To serve, arrange rice, bok choy and scallops on a plate.
- Drizzle poaching liquid over plates and serve hot.
- Garnish with the fresh chopped dill.
The Rating
Reviewed by 6 people-
Oh how fancy shmancy! wow- sounds like a wonderful different dish and something to try the next time I get scallops! I gave it my high five - it's worth even more points than I can give....
divaliscious
in Dutchess County loved it
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Wonderful, can't wait to try it!
Thanks....love scallops!
pat2me
in Nashua loved it
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i love scallops to and don't know how to cook thank u for this recipe i will book mark it
mystic75
in Klang loved it
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