Soy Mustard Scallops
Servings
2Serving size
4 ounces scallops and 1 bok choyThis recipe can be multiplied but doesn’t keep well.
Serve with Jasmine Rice or Jasmine Rice – Low Sodium Version or Brown Rice
Serve with Brown Rice or Jasmine Rice
Ingredients
| 1 cup Low sodium chicken or vegetable stock |
| 3 tsp. Chinese mustard |
| 1 Tbsp. Maple syrup |
| 1/2 tsp. Wasabi |
| 1 Tbsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 1 cup Water |
| 8 ounces Bok choy (about 2 baby bok choy) |
| 1 quart Ice water |
| 1 tsp. Sesame oil |
| 1/4 tsp.. Sesame seeds |
| 2 Tbsp. Coriander (cilantro) leaves, raw |
Instructions
Reduce the heat to medium and simmer reducing the sauce by half.
Place a tray of ice cubes in a bowl and fill with water.
While the sauce is reducing, place the water in a medium sauce pan fitted with a steamer basket over high heat. When the water is boiling, place the bok choy in the steamer and steam for about 2 minutes. Remove from steamer and place in the ice water bath to stop the bok choy from cooking further. After they are cool, drain completely and slice in half lengthwise.
Preheat the oven to warm (175°F).
After the bok choy and sauce are prepared, heat the sesame oil in a large non-stick skillet over high heat. When the oil is nearly smoking, place the scallops in the pan so they don't touch.
Sear on the first side for about 3 minutes and turn. Cook for another 2 - 3 minutes, remove to a plate and place in the warm oven.
Place the bok choy in the hot pan and sear for about 1 minute on the cut side. Turn the bok choy over and add the sauce and cook for about 30 seconds.
Arrange scallops and bok choy on plate and top with sauce. Sprinkle black sesame seeds over the top and garnish with fresh cilantro.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Jasmine Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I spent an afternoon in the kitchen with the mother-in-law of a Korean friend. She was cooking a feast for dinner that night and must have been working on a dozen recipes.
Her secret? Sugar.
She had a 5 lb. bag of granulated sugar and added it to everything from noodles to barbecue. This makes sense because most Asian recipes are often about the balance of opposing flavors and many dishes activate all of the taste buds equally. Using Splenda will also work well and doesn’t add any calories.
I use pure maple syrup in this recipe because I like the slight umami flavor that goes with the sweetness. For a more pure sweetness in a recipe that adds a syrupy mouth-feel, corn syrup works well.