How to Cook Sweet and Spicy Scallops and Bok Choy

Ingredients

• 8 baby bok choy (quartered)
• 16 sea scallops or 40 bay scallops
• 1/8 teaspoon salt
• 4 teaspoons butter
• 1/2 cup Thai sweet chilli sauce
• 1/4 cup water
• 1 tablespoon rice wine vinegar or distilled white vinegar

Instructions

Heat a large frying pan over medium-high heat. When hot, spray with oil.

Add bok choy to the wok. 

Stir often untill it becomes tender-crisp for about 3 to 4 minutes. 

Remove to a platter and tent with foil to keep it warm. 

 

Pat scallops dry, sprinkle with salt and season with fresh pepper. 

Melt butter in pan over medium heat. 

Add scallops (in 2 batches if necessary).

Cook for 2 minutes and flip to cook other side for 1 to 2 more minutes.

If butter turns dark, reduce the heat slightly.

Note: You only need to cook just 1 minute per side if you are using the small scallops.

Remove scallops to platter on top of bok choy and tent with foil.

Add sweet chilli sauce, water and vinegar to pan.

Boil the sauce and keep stirring it untill it starts to thicken about 1 to 2 minutes.

Pour sauce over scallops and bok choy. Serve with rice.