Dish

Scallops with Bok Choy

Scallops with Bok Choy is made by searing scallops in a hot pan and then stir-frying bok choy with garlic, ginger, and soy sauce. The dish has a savory, slightly sweet flavor and a tender, juicy texture. It is a good source of protein and vitamins, but it is high in sodium due to the use of soy sauce. It is not suitable for those with a shellfish allergy or who follow a vegetarian or vegan diet.

Asian cuisine› Chinese cuisine

Stir-fry

Origins and history

Scallops with Bok Choy is a popular dish in Cantonese cuisine, which is known for its delicate and subtle flavors. It is often served as a main course.

Dietary considerations

Suitable for: Non-vegetarian. Unsuitable for: ['Vegetarian', 'Vegan']. Allergens: Shellfish. Suggestions: Use low-sodium soy sauce or reduce the amount of soy sauce used in the recipe to reduce sodium content..

Variations

There are many variations of Scallops with Bok Choy that use different types of seafood or vegetables. Some recipes also use a spicy sauce or add chili flakes for extra heat.

Presentation and garnishing

To sear scallops properly, make sure the pan is hot and dry before adding the scallops. Don't overcrowd the pan and let the scallops cook undisturbed for 2-3 minutes on each side. To reduce the sodium content of Scallops with Bok Choy, use low-sodium soy sauce or reduce the amount of soy sauce used in the recipe. Garnish with sliced green onions or sesame seeds.

Tips & Tricks

None

Side-dishes

Scallops with Bok Choy pairs well with other Cantonese dishes like steamed fish or stir-fried noodles. It can also be served with rice or noodles as a main course.

Drink pairings

Scallops with Bok Choy goes well with light, crisp white wines like Sauvignon Blanc or Pinot Grigio. It can also be paired with light beers like pilsners or lagers.