Sauteed Bok Choy and Shiitake Mushrooms with Seared Sesame-Crusted Scallops and Ginger Butter Sauce

Total Time:
45 min
35 min
10 min

4 servings

  • 2 large egg whites
  • 1/2 cup all purpose flour
  • 1/3 cup black sesame seeds
  • 1/3 cup white sesame seeds
  • 1 pound sea scallops, wiped dry
  • 1/4 cup vegetable oil
  • 3 tablespoons chopped shallots
  • 2 teaspoons chopped garlic
  • 1 teaspoon chopped fresh ginger
  • 3 bunches baby bok choy, stalks and leaves separated, well rinsed and drained, sliced 1/4-inch thick
  • 6 ounces shiitake mushrooms, stems removed, wiped clean, and sliced
  • 1/2 cup vegetable stock or water
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Ginger butter sauce, recipe follows
  • Chives, garnish
  • Ginger Butter Sauce:
  • 2 tablespoons minced shallots
  • 4 teaspoons minced fresh ginger
  • 1/4 cup dry white wine
  • 2 tablespoons fresh lemon juice
  • 2 sticks cold unsalted butter, cut into pieces
  • 1/4 teaspoon salt
  • Pinch cayenne
  • In a bowl, beat the egg whites until smooth. In another bowl, place the flour, and in a third bowl, combine the seeds.

  • Lightly dredge the scallops first in flour, then in the egg whites, then in the seeds, turning to coat on both sides. Refrigerate until ready to cook.

  • In a large saute pan, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the shallots, garlic and ginger and saute until fragrant, 30 seconds to 1 minute. Add the bok choy stems and mushrooms and cook until soft, about 3 minutes. Add the bok choy leaves, stock and salt and pepper and cook, stirring, until wilted and the liquid is nearly evaporated, 1 to 2 minutes. Remove from the heat and cover to keep warm.

  • In a large clean saute pan or skillet, heat the remaining 3 tablespoons oil over medium-high heat. Add the coated scallops in batches and sear on the first side for about 2 minutes, then turn and cook for about 1 minute on the second side.

  • Arrange the bok choy mixture in the center of 4 plates. Arrange the scallops on top and drizzle with the ginger butter sauce. Garnish with chives and serve immediately.

Ginger Butter Sauce:
  • In a medium saute pan, combine the shallots, ginger, wine and lemon juice and bring to a boil. Reduce the heat to medium-low and simmer until reduced in by 1/2, about 2 minutes.

  • Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous piece has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Whisk in the salt, and cayenne and strain through a fine mesh strainer into a clean pan. Cover to keep warm while cooking the scallops.

View All

Cooking Tips
Loading review filters...