L’Artisan: Soy-Lime Glazed Scallops over Spiced Rice
Seared Bok Choy & Japanese-Style Cucumber Salad
Cooking time
25 minutes
Servings
2/4
Calories
690 /serving
Scallops offer such a sumptuous experience that it doesn’t take much to make them shine. Show off their plump texture and delicate taste with a quick sear and a light glaze of soy sauce and freshly squeezed lime juice that does the trick. They belong atop a mound of warm jasmine rice enhanced with a wonderful blend of Asian-inflected spices. Bring in a salad of gently smashed cucumbers and pan-softened bok choy stained with soy sauce, and you’ve covered the sides in style.
We will send you:
- 340g Scallops
- 450g Baby bok choy
- 2 Scallions
- 2 Cucumbers
- 1 Lime
- 15ml Toasted sesame oil
- 160g Jasmine rice
- 30ml Sweet soy sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
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
19 g
Saturated Fat
6 g
Sodium
1920 mg
Total Carb
101 g
Sugars
19 g
Protein
31 g
Fibre
9 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 spices and ½ the sesame oil. Fluff and keep warm.
Prepare the scallops & make the glaze
Meanwhile, rinse the scallops under cold water and pat dry with paper towel. If necessary, remove the muscle on the edge; season with S&P. Zest and juice the lime. In a small bowl, combine ½ the soy sauce, ½ the lime juice, ½ the lime zest and S&P.
Mise en place
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 medium bowl, make the salad by combining the cucumbers, white bottoms of the scallions, remaining lime juice and zest, a drizzle of oil, ½ the remaining spices and S&P.
Sear the bok choy
In a large pan, heat the remaining sesame oil on medium-high. Sear the bok choy, 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. Cook the scallops*, 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 bowls. Top with the bok choy and scallops. Spoon any remaining glaze over. Garnish with the green tops of the scallions and remaining spices. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
