Recipe

Chardonnay Poached Sea Scallops With Baby Bok Choy And Jasmine Rice Recipe

Add Step-by-Step Photos	Wolfpackjack / All my dishes 9 months ago One of my few tries at poaching, this came out nice. Nice herbs complimented by the tartness of the wine, meatiness of the scallops, and subtle flavor of the jasmine rice worked well on this dish. From Whole Foods recipes. Prep:20m Cook:25m Servings:4	Wolfpackjac
	scallops wine

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Ingredients

Poached Scallops: -----------

12 large sea scallops

4 heads baby bok choy

1-1/2 cups chardonnay wine

1-1/2 cups vegetable or chicken broth

3 whole black peppercorns

3 sprigs fresh parsley

3 sprigs fresh dill

1 small lemon, quartered

1Tbsp cold unsalted butter

Fresh dill, chopped for garnish

Jasmine Rice: ----------

2 cups chicken broth

1-1/2 cups jasmine rice

1 bay leaf

Directions

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.

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Comments

divaliscious 9 months ago said:
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....

pat2me 9 months ago said:
Wonderful, can't wait to try it!
Thanks....love scallops!

mystic75 9 months ago said:
I love scallops to and don't know how to cook thank u for this recipe i will book mark it

beelzebufo 9 months ago said:
I like it.

lechatnoir 9 months ago said:
I have scallops and chardonney and baby bok choy soooooo by George, I will give it a go!

lunasea 9 months ago said:
Scallop freak here - I will trying this too. Love the flavor combo going on and I adore baby bok. Another great post, Dave...

kidaria 8 months ago said:
It sounds wonderful. I love scallops.

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