ORANGE-GINGER SCALLOPS OVER STEAMED ASIAN VEGETABLES

ORANGE-GINGER SCALLOPS OVER STEAMED ASIAN VEGETABLES image

Categories Fish

Yield 4 servings

Number Of Ingredients 10

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6 baby bok choy (20 oz/600 g), sliced in half lengthwise and rinsed well
2 carrots, peeled and cut into julienne sticks
3 ounces (90 g) shiitake mushrooms, stemmed and sliced (about 1 cup)
1/2 cup (4 fl oz/120 ml) fresh orange juice
1 tablespoon low-sodium tamari soy sauce
1 1/2 teaspoons cornstarch, arrowroot or kuzu (kudzu powder)
1 teaspoon canola or olive oil
1 pound (480 g) sea or bay scallops, rinsed and blotted dry
1 tablespoon finely chopped fresh ginger
1 teaspoon finely chopped shallots

Steps:

1. Place bok choy, carrot and mushrooms in a vegetable steamer basket. Bring the water to a boil, cover and steam until tender, about 8 minutes. Keep warm. 2. Combine orange juice, soy sauce and cornstarch or other thickener in a small bowl; set aside. 3. Heat a large sauté pan over high heat. Add oil, followed by scallops, shallots and ginger. Cook, shaking the pan often, until the scallops are cooked through, 2 to 4 minutes. 4. Transfer the scallops to a bowl and keep warm. Add the orange juice mixture to the pan and cook until it thickens slightly. 5. Distribute the steamed vegetables among 4 dinner plates. Top with the scallops and sauce.