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Recipe

Stir-Fried Chili Scallops with Baby Bok Choy

Steven Mark Needham

Servings: 2 to 3 as a main dish with rice or 4 as part of a multicourse meal

This is a simple, elegant stir-fry, perfect for entertaining. Scallops have a delicate flavor that is complemented by strong seasonings; in this recipe chili bean sauce, ginger, and garlic bring that flavor to life. The recipe calls for small baby bok choy, which may sound redundant, but baby bok choy can range in length from 3 to 8 inches. The vegetables are stir-fried for only 2 minutes, so you must choose the very small, tender, truly “baby” or dwarf bok choy.

Ingredients

  • 12 oz. medium fresh sea scallops
  • 2 Tbs. chicken broth
  • 1 Tbs. chili bean sauce
  • 2 tsp. soy sauce
  • 1/2 tsp. cornstarch
  • 2 Tbs. peanut or vegetable oil
  • 1 Tbs. minced ginger
  • 2 tsp. minced garlic
  • 1/2 tsp. salt
  • 8 small baby bok choy, trimmed and halved length-wise (about 4 cups)
  • 1 large red bell pepper, cut into 1/2-inch-wide strips (about 2 cups)
  • 1/3 cup chopped scallions or dwarf bok choy

Preparation

  • Rinse the scallops under cold water, removing the muscle and any visible bits of shell or grit, and set on paper towels. With more paper towels, pat the scallops dry. Cut the scallops horizontally in half so that all the pieces are about 1/2 inch thick. In a small bowl combine the broth, chili bean sauce, soy sauce, and cornstarch.
  • Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 Tbs. of the oil, add the ginger and garlic, then, using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant. Push the aromatics to the sides of the wok. Carefully add the scallops and spread them evenly in one layer in the wok. Cook undisturbed 1 minute, letting the scallops begin to sear. Sprinkle on 1/4 tsp. of the salt and stir-fry 30 seconds or until the scallops are opaque but not cooked through. Transfer the scallops to a plate.
  • Swirl the remaining 1 Tbs. oil into the wok, add the bok choy and bell peppers, sprinkle on the remaining 1/4 tsp. salt, and stir-fry 1 minute or until the bok choy just begins to turn bright green. Return the scallops with any juices that have accumulated to the wok. Restir the broth mixture, swirl it into the wok, and stir-fry 1 minute or until the scallops are just cooked. Stir in the scallions.

Reviews

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Reviews

  • user-3214074 | 07/13/2014

    We liked this alot. Very quick and easy to make.

  • clarksashton | 06/27/2013

    Excellent! This is a quick and easy meal for weeknights. The sauce is spicy and rich. Very tasty!

  • sookee0310 | 04/06/2013

    The key to this recipe is finding fresh baby bok choy...this comes together quickly, has a lot of flavor and is not heavy. This is a perfect week night recipe, but is also nice for company with jasmine rice and a good white wine.

  • sookee0310 | 04/06/2013

    The key to this recipe is finding fresh baby bok choy...this comes together quickly, has a lot of flavor and is not heavy. This is a perfect week night recipe, but is also nice for company with jasmine rice and a good white wine.

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