How to Make Scallops and Bok Choy

How to Make Scallops and Bok Choy Hi! My name is Kendall and I'm going to show you how to make scallops and in a soy honey glaze sauce with bok choy and rice. First thing you need to do, you need to rinse the scallops thoroughly making sure that you get all of the little crevices because that usually where the sand and grains sticks. Once you’ve wash them, you need to take some paper towels. You need to dab scallops dry or as dry as you can get them because we’re going to work it in high heat because we want to make sure that most of the moisture is taking out so that the scallops can brown. I'm using organic olive oil about a tablespoon. And while that’s heating we’re going to starts salting scallops just very lightly on both sides. Gently place the scallops into the pan one at a time. Give them a good bit of space between them because they are jumbo scallops you don’t want them to start sticking together and you want to get a golden brown crust on the bottom. And an important thing to remember is you don’t want to overcook scallops because they’ll end up tasting really rubbery. You definitely want to keep an eye on them. So right now, I'm just taking garlic which has everyone knows is extremely good for you and I've just smashed it with the flat side of my knife just to break it so that the skin will come off easily, and the I just lightly chopped it. And that’s going to be used for the bok choy. Now bok choy is an excellent vegetable. The Chinese did tons of experiment on it and realized that it’s rich in vitamin C. What I'm doing in this I'm just cutting the end off and then after that I'm going to cut it down in half and then again one more time in quarters. I like keeping the bok choy long simply because when you cook it they separate anyways. When you slice it really small, it ends up getting really mushy and it doesn’t taste as good. Now, I'm going to check that -- my scallops. They’ll be -- look, you see that nice golden brown. It takes a little bit that means are not ready to flip you don’t want to force it. So add in about a tablespoon of olive oil. We’re just going to lightly sauté the bok choy. We’re going to add the garlic and we’re going to let that cook not until it turns brown but until you can start to smell it. It usually takes about 30 seconds. So it turns to smell the garlic so we’re going to add the bok choy, a little bit of water about two tablespoons and just lightly cover the top. Take the top cover and it’s all set. Moving on to the glaze taking a few cloves of garlic and then you're just going to take a little grainer. If you don’t have one of these, just finely mince the garlic. So you want to pour your soy sauce into it and then start adding your garlic early. Once you’ve added the garlic, stir it in lightly and let it simmer. So, once you see the bubbling on the edge, you can raise the heat a little more and you can start adding some pepper. You can see right now if you move the skillet around it’s very watery. But the time this is done, it should be almost like a caramel but a really light, light caramel. So we’re going to add the honey as a sweetener and the thickener. You can see that it’s thin and now you want to take the heat off a little and you want to start layering your flavor salting and peppering a little at a time so that it builds a flavor instead of just adding the bunch at a time. Test your sauce, that’s good. Take it off the heat. Bon appetit!