Sauteed Bok Choy and Shiitake Mushrooms with Seared Sesame-Crusted Scallops and Ginger Butter Sauce
- 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.Ginger Butter Sauce:
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.
Recipe courtesy Emeril Lagasse, 2003
Recipe courtesy of Michael Chiarello