Seared Sea Scallops with Herbed Rice and Sauteed Bok Choy
This was the first time I even attempted to cook with Scallops. I wasn’t sure what the difference was between regular scallops and sea scallops. Turns out- regular scallops, otherwise known as Bay scallops, are the tiny ones. Sea scallops are the larger ones. Both found in the Atlantic. Simple ❤
3 Fresh Sea Scallops
1 tsp Chili Powder or Cayenne Pepper
1 tsp Paprika
1 tsp Parsley Flakes
1/4 tsp Cracked Pepper
1/4 tsp Sea Salt
1 stp Vegetable Oil
1 Cup White Rice
1 Cup of Water
1 tsp Italian Seasoning
1 Dried Bay Leaf
2 Baby Bok Choy Heads
1 tsp Vegetable Oil
1 Clove of Garlic
2 Lime Wedges for Garnish
Pat the Sea Scallops dry with a paper towel. Set aside. Mix together the Chilli Pepper or Cayenne, Paprika, Parsley Flakes, Salt and Pepper to create a rub. Pour the rub onto a small plate. Carefully place each Sea Scallop into the rub to coat each side. Place on a new clean plate and put them in the fridge until ready to use.
In a small pot, boil the 1 cup of Water. Pour the uncooked White Rice into the boiled water. Stir and add in the Italian Seasoning and Dried Bay leaf. Reduce heat to low. Cover with a lid and let sit.
Wash and chop the Baby Bok Choy. It really doesn’t matter how to chop it. I normally get rid of both ends then roughly chop it through the centre.
Grab two frying pans. One for the Bok Choy and one for the Sea Scallops.
Heat the Vegetable Oil in one of the frying pans on medium heat. Chop the Clove of Garlic and place into the pan. Add the Bok Choy and cook for 2 minutes. It should wilt down quite a bit but still hold a bit of crunch. Add in White Rice from the small pot and toss together with the Bok Choy in the pan. Reduce to low heat and let sit until ready to plate.
Heat the Vegetable Oil in the other frying pan on medium-high heat. Place the Sea Scallops in after its been heating for a couple of minutes. Cook for 3 minutes, flip then cook for 2 minutes more.
** Warm your plate in the microwave for 30 seconds. It makes keeps your food perfectly warm.
Plate your Rice/Bok Choy. Top with the Sea Scallops and garnish with Two Lime Wedges.