This colorful and elegant version of a stir-fry is everything you need for a quick and healthy meal. A spicy chili sauce, bright crunchy vegetables, fresh ginger and garlic, and delicate scallops combine to make this dish special enough for a mid-week dinner party. Serve it with rice, and add some egg rolls or pot stickers to start things off. As with any stir-fry, assemble all your ingredients and have everything prepped and ready to go before you fire up the stove. It sure beats take-out!
Stir-Fried Chili Scallops with Baby Bok Choy
(makes 2-3 main dish servings, 4 as part of a multi-course meal)
12 ounces fresh, medium-sized sea scallops
2 tablespoons chicken broth
1 tablespoon chili bean sauce
2 teaspoons soy sauce
1/2 teaspoon cornstarch
2 tablespoons vegetable oil
1 tablespoon minced fresh ginger
2 teaspoons minced garlic
1/2 teaspoon salt
8 small baby bok choy, trimmed and halved
1 red bell pepper, cut into 1/2 inch strips
1/3 cup chopped scallions
Rinse the scallops under cold water, remove the tough bit of muscle and any bits of grit or shell. Dry on paper towels. Slice the scallops horizontally in half to yield about 1/2 inch thick pieces. In a small bowl combine the chicken broth, chili bean sauce, soy sauce, and cornstarch. Heat a 12 inch non-stick skillet over high heat. Swirl in 1 tablespoon of oil and add the ginger and garlic. Stir fry for about 10 seconds, until fragrant. Push the aromatics to the side of the pan and add the scallops, in a single layer. Cook about 1 minute, or until beginning to sear, then sprinkle with 1/4 teaspoon salt and stir fry about 30 seconds or until just opaque, but not quite cooked through. Remove the scallops and aromatics to a plate. Swirl in the remaining tablespoon of oil and add the bok choy and red pepper to the pan. Stir-fry for about 1 minute or until the bok choy turns bright green. Return the scallops and aromatics to the pan. Stir the broth mixture and add to the pan, stirring for another 1 minute or so, until the scallops are cooked through. Stir in the scallions and serve.
(from Fine Cooking).