Prep 10 mins
Cook 5 mins
From Raymond Blanc. Four servings is based on serving as a starter or a light meal. Monkfish can be substituted for the scallops, and if you can't find bok choy you can use Chinese cabbage or spinach.
- 12 large scallops, and their corals
- 2 tablespoons sesame oil
- 3 tablespoons peanut oil
- 200 g small shiitake mushrooms
- 2 heads baby bok choy, leaves left whole, stalks sliced into 2cm pieces
- 150 g sugar snap peas, sliced in half lengthways
- 3 cm piece fresh gingerroot, finely chopped
- 2 garlic cloves, finely chopped
- 1 lime, juice of
- salt & freshly ground black pepper
- Cut each scallop in half and each coral into three pieces.
- Heat a wok with the two oils. Add the scallops and the corals, and toss for one minute over high heat.
- Add the mushrooms, bok choy stalks and sugar snap peas, then stir-fry for one minute further.
- spoon in the ginger and garlic, along with the bok choy leaves and a little water, and stir-fry all together for another minute or two until the leaves have wilted.
- Add the lime juice. Season to taste with salt and pepper, and serve on warm plates.
I haven't cooked scallops for a long time -- mostly because I was afraid I would overcook them. The timings on this dish are perfect and the end result is divine. Made and thoroughly enjoyed to celebrate the Chinese New Year.