This post is part of fellow book blogger, Beth Fish Reads‘, weekly meme (a “community” blog post, for all those non-bloggers out there) called Weekend Cooking.
I’m always looking for simple, light meals that I can easily make on a weeknight and this combination of braised baby bok choy and scallops hit the spot. Plus, our Farmer’s Market has had lots of baby bok choy lately! I used a braised baby bok choy recipe from Food Network’s Cooking Live and served simply sautéed scallops on top.
Braised Baby Bok Choy served with Sauteed Scallops
Link to the recipe for Braised Baby Bok Choy
Ingredients for Bok Choy
2 cups chicken broth
6 tablespoons unsalted butter (I use about 2 tablespoons and it’s still really good)
1 1/2 pounds baby bok choy, trimmed
1 teaspoon Asian sesame oil
Pepper, to taste
Directions for Bok Choy
Bring broth and butter to a simmer in a deep large heavy skillet. Arrange bok choy evenly in skillet and simmer, covered, until tender, about 5 minutes. Transfer bok choy with tongs to a serving dish and keep warm, covered. Boil broth mixture until reduced to about 1/2 cup, then stir in sesame oil and pepper to taste. Pour mixture over bok choy.
Directions for Scallops
Heat a cast iron skillet over high heat. Pat scallops dry and salt and pepper both sides. Melt a few pats of butter in skillet and add a tablespoon or two of canola oil (to prevent butter from burning). Sear scallops until golden brown on both sides (you should be able to move the scallops in the pan without them sticking before you flip them). Keep scallops warm in a 250 degree oven if need be.
Those scallops looks awesome! I love baby bok choy and, in fact, made a stir-fry with them last night. If the bok choy still looks good at the farmers market this week, I’ll give this recipe a try.
YUM! We don’t have a good place to get scallops, but I love them when I can find them. Thanks.
Again with the adventurous eating! (I mean, not really but for a kiddo). I LOVE scallops but know that I would be the only one eating them come dinner time. Plus they seem so easy to cook!
I didn’t make it to my Farmer’s Market once this year. So bummed!
Oh – my kids definitely don’t eat scallops…they eat dinner at 6:00 and I ate later once my husband gets home. He doesn’t get home early enough for all of us to eat together 🙁
I enjoy scallops but honestly I can not recall if I have ever cooked with them! I need to fix that – this looks amazing!
I love seared scallops but I’ve never cooked them. Seems sort of silly when I know they aren’t that difficult. I
Love bok Choy too, I see a new meal in our future
I tend to overcook scallops but yours sure look amazing. That sesame oil really brings a different taste to cooking, love it.
What perfect timing! I have some baby bok choy in the fridge and needed a recipe. Now I need to get some scallops :).
That looks yummy! An excellent pairing idea that I wouldn’t have thought of!