Sweet and spicy scallops with bok choy

Cut the end off the baby bok choy and cut it into quarters.

Pat the scallops dry with a paper towel and sprinkle with salt and pepper.

Heat a pan on medium-high heat.

Spray the pan with oil and add all the bok choy at once.

Stir the bok choy for a couple of minutes until wilted but still tender-crisp.

Transfer the bok choy to a platter.

Melt butter in the hot pan until bubbly.

Add the scallops to the pan without crowding them, cooking in batches if necessary.

Cook the scallops for about 2 to 3 minutes per side, flipping with a thin metal spatula.

Once flipped, cook the scallops for another 30 seconds to 1 minute until golden.

Remove the scallops from the pan and leave the butter in the pan to make the sauce.

Add sweet thai chili sauce, a little water, and rice vinegar to the pan and stir until it comes to a boil.

Drizzle the sauce over the scallops and bok choy and serve with rice.

Equipment Needed

Spice Level:

Allergens