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1
In a bowl, beat the egg whites until smooth.
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2
In another bowl, place the flour, and in a third bowl, combine the seeds.
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3
Lightly dredge the scallops first in flour, then in the egg whites, then in the seeds, turning to coat on both sides.
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4
Refrigerate until ready to cook.
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5
In a large saute pan, heat 1 tablespoon of the vegetable oil over medium-high heat.
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6
Add the shallots, garlic and ginger and saute until fragrant, 30 seconds to 1 minute.
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7
Add the bok choy stems and mushrooms and cook until soft, about 3 minutes.
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8
Add the bok choy leaves, stock and salt and pepper and cook, stirring, until wilted and the liquid is nearly evaporated, 1 to 2 minutes.
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9
Remove from the heat and cover to keep warm.
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10
In a large clean saute pan or skillet, heat the remaining 3 tablespoons oil over medium-high heat.
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11
Add the coated scallops in batches and sear on the first side for about 2 minutes, then turn and cook for about 1 minute on the second side.
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12
Arrange the bok choy mixture in the center of 4 plates.
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13
Arrange the scallops on top and drizzle with the ginger butter sauce.
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14
Garnish with chives and serve immediately.
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15
In a medium saute pan, combine the shallots, ginger, wine and lemon juice and bring to a boil.
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16
Reduce the heat to medium-low and simmer until reduced in by 1/2, about 2 minutes.
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17
Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous piece has been completely incorporated.
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18
Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking.
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19
Whisk in the salt, and cayenne and strain through a fine mesh strainer into a clean pan.
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20
Cover to keep warm while cooking the scallops.
