Ingredients Jump to Instructions ↓

  1. 1 c. jasmine rice, uncooked

  2. 2 c. water

  3. 6 bunches baby bok choy , root ends trimmed, split lengthwise

  4. 20 fresh sea scallop s (about 1 lb.)

  5. Wegmans Pan Searing Flour

  6. 1 Tbsp. olive oil

  7. 1 Tbsp. Wegmans Basting Oil

  8. 1 tsp. butter

  9. 1 c. Wegmans Spicy Orange Sauce

  10. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Cook rice.

  2. Blanch bok choy 2 - 3 minutes in large pot of boiling salted water until crisp-tender. Drain; transfer to bowl of ice water. Drain and set aside.

  3. Dust scallops with pan searing flour; pat off excess. heat olive oil in pan on medium heat until oil faintly smokes; ad scallops. Turn over when scallops change color about one-quarter way up and seared side has turned paper bag-brown, 2 - 3 minutes.

  4. Reduce heat to medium-low. Cook until internal temp reaches 120 degrees, 2 - 3 minutes. Check by inserting thermometer halfway into thickest part of scallops.

  5. Add basting oil and butter to skillet; swirl. Baste with spoon 1 - 2 minutes until internal temp reaches 130 degrees. Transfer to clean platter; let rest at least 2 minutes.

  6. Add bok choy and spicy orance sauce to pan and heat through, 3 - 4 minues; season to taste with salt and pepper. Serve bok choy and scallops over rice.


Send feedback