4 to 6 servings
1 pound sea or bay scallops, muscles removed and rinsed and drained
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
7 scallions, ends trimmed and discarded
1 1/4 pounds bok choy or baby bok choy, rinsed and drained
3 tablespoons olive or canola oil
3 tablespoons minced fresh ginger
1/2 cup rice wine or sake or very dry white wine
2 tablespoons freshly squeezed lemon juice
1 teaspoon toasted sesame oil
1. Rinse, drain, and blot the scallops dry with paper towels. Cut any large scallops in half hor-izontally. Season with the salt and pepper. Mince the white stet of the scallions and cut the greens into 1/2-inch lengths.
2. Remove any tough or wilted outer stalks from the bok choy and discard. Trim and discard the stem end(s). If using regular bok choy, discard an inch of the leafy section and cut the stalks into thin slices about 1/4 inch thick. Cut the leafy sections into 1/2-inch pieces, keeping the leafy sections separate from the tougher ones. If using baby bok choy, cut the thicker hearts lengthwise in half. Put the bok choy in the sink in water to cover and rinse thoroughly, since they are often sandy. Drain thoroughly.
3. Heat 2 tablespoons of the oil in a wok or large skillet over high heat until very hot, but not smoking.I always heat the pan before adding the oil. It’s one of the rules of Pan-fry the scallops for about 2 1/2 minutes on each side, until golden brown. (If there are too many, fry in two batches). Set the scallops aside, saving the pan juices.
4. Reheat the pan with the remaining 1 tablespoon oil over high heat until very hot. Add the ginger and scallion whites and stir-fry until fragrant, about 15 seconds. Add the stalk sections of the regular bok choy) and the scallion greens or all the baby bok choy and toss lightly over high heat for a minute. Add the rice wine and cover. Cook for 3 to 4 minutes, until crisp ten-der, stirring occasionally. If using regular bok choy, add the leafy sections now and continue cooking, uncovered, for 1 1/2 minutes, until crisp tender.
5. Add the cooked scallops, lemon juice, and toasted sesame oil and stir-fry over high heat until heated through. Scoop onto a platter and serve with brown rice or another whole grain.
Note: Chinese doctors believe scallions are warming to the body, and prescribe scallion tea (one bunch of finely chopped whole scallions steeped in 1 pint of hot water) to promote urination and sweating.
Variation: Substitute any type of fresh seafood (shrimp, lobster, clams, or firm-fleshed fish fillets) or chicken for the scallops, seared over high heat until golden brown and cooked through.
