seared bay scallops with sweet orange glaze, wilted bok choy & provence nut mix
Author:Kayla Howey
Ingredients
Scale
Sweet Orange Glaze
3 tablespoons honey
2 tablespoons fresh orange juice
1 tablespoon water
6 whole black peppercorns
Bay Scallops & Bok Choy
2 tablespoons oil
1 lb bay scallops
2 heads small bok choy, ends removed and cored
salt and black pepper
3 tablespoons chicken stock (low sodium)
provence nut & spice mix (from glory kitchen)
orange slices, to garnish
Instructions
Sweet Orange Glaze
Combine the honey, orange juice, water and peppercorns in a small saucepan over medium heat. Bring to a boil. Reduce the heat to low and simmer for 10 minutes until reduced and thickened. Strain the glaze over a sieve and reserve until ready to serve.
Bay Scallops & Bok Choy
In a medium sauté pan, heat the oil over medium-high heat. When sizzling hot, add the scallops. Season with salt and pepper. Cook for just a minute or two per side. Remove the scallops from the pan and add the bok choy (using the same oil, plus more if needed). Season with salt and pepper. Quickly sauté the bok choy for just a minute until slightly wilted. Plate the bok choy with the bay scallops and a drizzle of sweet orange glaze on top. Over the entire dish, sprinkle a generous amount of the Provence Nut & Spice Mix. Garnish with orange slices.