L’Artisan: Soy-Lime Glazed Scallops over Furikake Rice
Seared Bok Choy & Japanese-Style Smashed Cucumber Salad
Cooking time
25 minutes
Servings
2/4
Calories
660 /serving
Scallops offer such a sumptuous experience that it doesn’t take much to make them shine. A light touch is the best way to showcase their plump texture and delicate flavour—a quick sear and a simple lime-spiked glaze does the trick. They belong atop a mound of warm jasmine rice enhanced with wonderful Japanese-style furikake seasoning. With a salad of gently smashed cucumbers and pan-softened bok choy stained with soy sauce, you’ve covered the sides in style.
We will send you:
- 340g Scallops
- 2 Cucumbers
- 1 Lime
- 2 Scallions
- 340g Baby bok choy
- 15ml Toasted sesame oil
- 160g Jasmine rice
- 30ml Sweet soy sauce
- 15g Mild Furikake (black sesame seeds, white sesame seeds, crushed nori, sugar, kosher salt)
Contains: Milk, Sesame, Scallops, Soy, Sulphites, Wheat
You will need:
Medium pot
Large pan
Zester
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Basting brush
Total Fat
17 g
Saturated Fat
5 g
Sodium
1380 mg
Total Carb
99 g
Sugars
18 g
Protein
31 g
Fibre
6 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add ⅓ of the mild furikake and ½ the sesame oil. Fluff and keep warm.
Prepare the scallops & make the glaze
Meanwhile, zest and juice the lime. Rinse the scallops under cold water and pat dry with paper towel. If necessary, remove the muscle on the edge; season with S&P. In a medium bowl, combine ½ the soy sauce, ½ the lime juice, ½ the lime zest and S&P.
Make the smashed cucumber salad
Halve the cucumbers lengthwise; using the side of your knife, gently smash the halves until slightly flattened. Cut into large chunks. Remove the root ends of the bok choy; halve lengthwise (quarter if large). Thinly slice the scallions, separating the white bottoms and green tops. In a second medium bowl, combine the cucumbers, white bottoms of the scallions, remaining lime juice and zest, a drizzle of oil, ½ the remaining mild furikake and S&P.
Sear the bok choy
In a large pan, heat the remaining sesame oil on medium-high. Add the bok choy and sear, 2 to 3 min. per side, until browned and beginning to soften. Brush the cut-sides with the remaining soy sauce. Transfer to a plate. Wipe out and reserve the pan.
Cook & glaze the scallops
In the same pan, heat a drizzle of oil on medium. Add the scallops* and cook, 1 to 2 min. per side, until cooked as desired. Add the glaze, 1 tbsp butter (double for 4 portions) and S&P. Cook, spooning the glaze over the scallops, 30 sec. to 1 min., until coated.
Plate your dish
Divide the rice between your plates. Top with the bok choy and scallops. Spoon any remaining glaze over. Garnish with the green tops of the scallions and remaining mild furikake. Serve the smashed cucumber salad on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
