Seared Scallops With Bok Choy And Miso
Serves: 3
Branson Greenfelder
1 January 1970
Based on User reviews:
41
Spice
72
Sweetness
37
Sourness
32
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 tbsp
Seasoned Rice Vinegar2 tsps
Vegetable Oil (divided)Directions:
1
Thinly sliced green onion tops Whisk first 4 ingredients and 1 tablespoon water in small bowl to blend
2
Set sauce aside
3
Heat 1 teaspoon vegetable oil and 1/4 teaspoon sesame oil in large nonstick skillet over medium-high heat
4
Add bok choy; cook until wilted and brown in spots, turning often with tongs, about 3 minutes
5
Divide bok choy between 2 plates
6
Add remaining 1 teaspoon vegetable oil and 1/4 teaspoon sesame oil to same skillet
7
Sprinkle scallops with pepper; add to skillet
8
Sear scallops until brown and just opaque in center, about 1 1/2 minutes per side
9
Remove pan from heat
10
Place scallops between bok choy
11
Add miso sauce to skillet; stir just until warm, about 3 seconds (if too thick, add more water by teaspoonfuls)
12
Drizzle sauce over scallops and bok choy
13
Sprinkle with green onions
14
Thinly sliced green onion tops Whisk first 4 ingredients and 1 tablespoon water in small bowl to blend
15
Set sauce aside
16
Heat 1 teaspoon vegetable oil and 1/4 teaspoon sesame oil in large nonstick skillet over medium-high heat
17
Add bok choy; cook until wilted and brown in spots, turning often with tongs, about 3 minutes
18
Divide bok choy between 2 plates
19
Add remaining 1 teaspoon vegetable oil and 1/4 teaspoon sesame oil to same skillet
20
Sprinkle scallops with pepper; add to skillet
21
Sear scallops until brown and just opaque in center, about 1 1/2 minutes per side
22
Remove pan from heat
23
Place scallops between bok choy
24
Add miso sauce to skillet; stir just until warm, about 3 seconds (if too thick, add more water by teaspoonfuls)
25
Drizzle sauce over scallops and bok choy
26
Sprinkle with green onions