Pan-Seared Scallops with Spicy Orange Sauce
Ingredients
1 cup jasmine rice, uncooked
2 cups water
6 bunches baby bok choy, root ends trimmed, split lengthwise
20 fresh sea scallops (about I lb) Wegmans Pan Searing Flour
1 Tbsp olive oil
1 Tbsp Wegmans Basting Oil 1 tsp butter
1 cup Wegmans Spicy Orange Sauce Salt and pepper to taste
Instructions
Combine rice and water in saucepan, bring to boil on HIGH heat. Cover, reduce heat to LOW and simmer 10-12 min or until water is absorbed. Remove from heat, let stand 5 min, covered. Fluff with fork. Set aside.
Blanch bok choy 2-3 min in large pot of boiling salted water until crisp tender. Drain; transfer to bowl of ice water. Drain and set aside.
Dust scallops with pan-searing flour; pat off excess. Heat olive oil in pan on MEDIUM until oil faintly smokes; add scallops. Turn over when scallops change color about one-quarter way up and seared side has turned paper~bag brown, 2-3 min.
Reduce heat to MEDIUM-LOW. Cook until internal temp reaches 120 degrees, 2-3 min. Check by inserting thermometer halfway into thickest part of scallops.
Add basting oil and butter to skillet; swirl. Baste with spoon 1-2 min until internal temp reaches 130 degrees. Transfer to clean platter; let rest at least 2 min.
Add bok choy and spicy orange sauce to pan and heat through, 3-4 min; season to taste with salt and pepper. Serve bok choy and scallops over rice.
Option(s): Serve over Spring Mix with Wegmans Tarragon Dressing.