Seared Scallops in Sweet Thai Chili Sauce with Jasmine Rice & Bok Choy
less than 45 minutes
About this Recipe
By: Morgana Jane
If you’re in the mood for a little sweet, spicy, and simple – this delightful dinner fits the bill! Put the rice on, saute the scallops and sear the bok choy – then smother the works in Sweet Thai Chili Sauce. Perfect for a tasty mid-week sweet, spicy, savory treat!
1 lb sea scallops (fresh or frozen: 40-60 per lb)
Sprinkle of salt, pepper, and garlic granules
Butter for sauté
1 ¼ c jasmine rice
Butter for rice
2 medium bok choy, cut in half from bottom to top
Sweet Thai Chili Sauce
- 1/4 c rice vinegar
- 1/3 c water
- ½ c natural sugar Note: if you substitute white sugar for natural sugar you will need less – refined white sugar is much sweeter than natural sugar.
- ½ – 1 tsp chili flakes
- 4 cloves garlic, minced
- 1” fresh ginger, minced
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp water
Step by Step Instructions
Put the rice on and cook to package instructions.
When the rice is about ½ cooked, melt a tablespoon or two of butter in a heavy skillet over medium high heat. Add the scallops when the pan is hot, season with salt, pepper, and garlic granules and sauté until cooked through and golden (5 – 10 minutes depending on the size of the scallops).
If the scallops give off an excessive amount of liquid turn the heat up for a few minutes to burn off some of the liquid, then pour the rest out of the pan and continue to sauté until the scallops are cooked through and golden then turn the heat to low to keep the scallops warm until you are ready to serve.
Start the sauce at the same time as you start the scallops. Place all sauce ingredients (except cornstarch & 1 tbsp water) into a small pot and bring to a boil stirring gently until the sugar has dissolved. Mix the cornstarch with 1 tbsp water and add it to the sauce. Keep the sauce on a gentle boil until it thickens (about 1 minute) then taste and adjust seasoning as required. When the sauce is to your liking remove from the heat and let it cool. It will thicken more as it cools.
Melt a bit of butter in another heavy skillet over medium high heat and place the bok choy into the pan cut side down and sear the cut side until it begins to char a bit. Turn the bok choy over and lower the heat to keep warm until ready to serve.
When everything is done mix a bit of butter into the rice then share the rice to one side of each of 4 plates. Share the scallops over top of the rice and ladle the Thai chili sauce over the scallops. Serve ½ of a bok choy beside the rice and scallops then sit down and enjoy the sweet, spicy flavors of the delicious dinner that you have prepared!