Name: RECIPE: Bay Scallops with a Ginger-Orange Sauce and Asian Greens
Ingredients: 3/4 – 1 pound bay scallops; 2 or 3 bunches of baby bok choy, end of bulb sliced off, leaves rinsed; 1 cup fresh orange juice (from 3 juicy oranges); 4 ginger coins, sliced from peeled fresh ginger; 2 1/2 tablespoons butter (divided); 1 tablespoon olive oil; Salt and freshly ground black pepper; Orange slices, sliced

Ingredients

Units Scale

3/4 – 1 pound bay scallops
2 or 3 bunches of baby bok choy, end of bulb sliced off, leaves rinsed
1 cup fresh orange juice (from 3 juicy oranges)
4 ginger coins, sliced from peeled fresh ginger
2 1/2 tablespoons butter (divided)
1 tablespoon olive oil
Salt and freshly ground black pepper
Orange slices, sliced

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Instructions

Remove the tiny side muscle where sand can hide and rinse the scallops. Dry with a paper towel. Set aside.
In a skillet, sauté the bok choy until wilted, but still crunchy. Set aside.
Start the sauce by adding the fresh orange juice and ginger coins to a saucepan. Bring to a boil, and then simmer on medium-high for about 6 to 8 minutes to reduce to about 1 /2 cup. Remove ginger coins and remove from heat. Add 2 tablespoons cold butter, cut into pieces, and swirl off the heat, stirring with a whisk or wooden spoon until butter is incorporated and sauce is nicely thickened.
If using 1 pound of scallops, heat two cast-iron or thick-bottom pans over medium-high heat. (Two pans helps scallops brown nicely.) Add 1/2 tablespoon of butter and 1 tablespoon of olive oil to coat. Sear scallops on one side, about 2 minutes, until golden. Season with salt and pepper as you are cooking. Turn and sear the other side, 1 to 2 minutes more.
Rewarm the bok choy and then place in the center of the plate with jasmine rice. Divide scallops onto 4 plates. Spoon the sauce around the scallops. Garnish with a slice from an orange.