Sweet And Spicy Scallops And Bok Choy – a delicious recipe with choy, salt, butter, sweet chili sauce, water, rice wine vinegar. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Heat a large frying pan over medium-high heat. When hot, spray with oil. Add bok choy (it will cook down). Stir often until tender-crisp, about 3 to 4 minutes. Remove to a platter and tent with foil to keep warm.
2
Meanwhile, pat scallops dry, sprinkle with salt and season with fresh pepper.
3
Melt butter in pan over medium. Add scallops (in 2 batches if necessary). Cook 2 minutes and flip to cook other side for 1 to 2 more minutes. If butter turns dark, turn heat down slightly. Only cook for 1 minute per side if using the small scallops.
4
Remove scallops to platter, on top of bok choy and tent with foil.
5
Add sweet chili sauce, water and vinegar to pan. Boil, stirring until thickened slightly, about 1 to 2 minutes. Pour sauce over scallops and bok choy. Serve with rice.
37
kcal
Calories
4
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 baby bok choy, quartered, 16 sea scallops or 40 bay scallops, 1/8 teaspoon salt, 4 teaspoons butter, and more.
Yes, Sweet And Spicy Scallops And Bok Choy falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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