Gower-inspired Seared Scallops with Braised Bok Choy

Ingredients

In this adaptation, we infuse the original Chinese dish with the flavors and ingredients found in the cuisine of Gower. While the original Chinese version may use traditional Chinese spices and cooking techniques, our Gower-inspired recipe incorporates local ingredients and flavors that are characteristic of the region. The dish celebrates the coastal charm of Gower by highlighting the freshness of the scallops and the earthiness of the bok choy. We alse have the original recipe for Scallops with Bok Choy, so you can check it out.

• 12 large scallops 12 large scallops
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 2 tablespoons unsalted butter (28g) 2 tablespoons unsalted butter (28g)
• 4 baby bok choy, halved lengthwise 4 baby bok choy, halved lengthwise
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup vegetable broth (240ml) 1 cup vegetable broth (240ml)
• 1 tablespoon soy sauce (15ml) 1 tablespoon soy sauce (15ml)
• 1 tablespoon rice vinegar (15ml) 1 tablespoon rice vinegar (15ml)
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 14g, 6g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 24g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Pat the scallops dry with a paper towel and season them with salt and pepper.
2. 2.
   Heat the olive oil and butter in a large skillet over medium-high heat.
3. 3.
   Add the scallops to the skillet and sear them for 2-3 minutes on each side until they develop a golden crust. Remove the scallops from the skillet and set them aside.
4. 4.
   In the same skillet, add the bok choy and garlic. Sauté for 2 minutes until the bok choy begins to wilt.
5. 5.
   Pour in the vegetable broth, soy sauce, and rice vinegar. Bring the mixture to a simmer and cook for 5 minutes until the bok choy is tender.
6. 6.
   Return the scallops to the skillet and cook for an additional 2 minutes to heat them through.
7. 7.
   Serve the seared scallops on a bed of braised bok choy and drizzle with the flavorful broth.

Treat your ingredients with care...

• Scallops — Make sure to pat the scallops dry before seasoning them to ensure a good sear. Avoid overcrowding the skillet to achieve a golden crust.
• Bok choy — Trim the ends of the bok choy and rinse them thoroughly to remove any dirt or sand.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of fresh lemon juice to the braised bok choy before serving.
• If you prefer a bit of heat, sprinkle some red pepper flakes over the scallops before searing them.
• Substitute vegetable broth with seafood broth for a more pronounced seafood flavor.
• Serve the dish with a side of steamed jasmine rice to complete the meal.
• Experiment with different herbs such as cilantro or chives to garnish the dish.

Serving advice

Serve the seared scallops on a large platter, arranged on a bed of braised bok choy. Drizzle the flavorful broth over the scallops and garnish with fresh herbs. Pair it with a glass of crisp white wine to enhance the flavors.

Presentation advice

Arrange the seared scallops in a circular pattern on the platter, with the braised bok choy nestled in between. Drizzle the broth around the scallops and garnish with a sprinkle of chopped herbs. The vibrant colors of the dish will create an enticing visual appeal.