Sweet and spicy scallops with bok choy

By EdieK

Ingredients

• 8 baby bok choy, quartered
• 16 sea scallops
• 1/8 tsp salt
• 4 tsp butter
• 1/2 cup Thai sweet chili sauce
• 1 tbsp rice-wine vinegar

Details

Servings 4
Adapted from food.chatelaine.com

Preparation

Step 1

Heat a large frying pan over medium-high. When hot, spray with oil. Add bok choy. (Pan will be full, but bok choy will cook down.) Stir often until tender-crisp, about 3 to 4 min. Remove to a platter and tent with foil to keep warm. Meanwhile, pat scallops dry, sprinkle with salt and season with fresh pepper.
Melt butter in pan over medium. Add scallops (cook in two batches if needed). Cook 2 min, flip and cook 1 to 2 more min. If butter turns dark, reduce heat slightly. Remove scallops to platter beside bok choy and tent with foil.
Add sweet chili sauce, 1/4 cup water and vinegar to pan. Boil, stirring until thickened slightly, about 1 to 2 min. Pour sauce over scallops and bok choy. Serve with rice.

Prep Tip:

Frozen scallops leave a white liquid in the pan after being cooked, so wipe out the pan before making the sauce.