My mom came to watch the boys last weekend so Matt and I could have a little ski get-away in Vermont. She has even more food and digestion issues than I do and I wanted to make her a yummy dinner for when she arrived at my house … I know how much she loves scallops so it was a no brainer. I hadn’t really thought about a recipe until it was time to actually cook dinner, so I just decided to wing it. I made the bok choy first and then made the scallops in the same pan so they could absorb the deliciousness I had already cooked up. For the record, I never tried bok choy until last summer when I got it as part of my farm share. It is seriously one of my all time favorite vegetables now.
Simple Scallops and Bok Choy
Prep time: 5 minutes
Cook Time: 10 minutes
Servings: 3 (enough for my mom, Matt and me)
2 bunches of organic baby bok choy, chopped
- 1/4 cup coconut aminos
- 1 tsp. coconut oil
1 1/4 wild sea scallops, cut in half and rinsed
- 1 – 2 tbsp. lime juice
- 1 tbsp. minced ginger
- 2 tbsp. – 1/4 cup coconut aminos
- salt and pepper
- In a large frying pan, warm the coconut oil over a medium high heat.
- Add bok choy and sauté until just staring to wilt.
- Add coconut aminos and stir a little longer.
- Remove from pan onto dinner plates.
- Immediately add scallops to same frying pan.
- Adjust heat if needed and add lime juice and ginger.
- Add additional coconut aminos, salt and pepper.
- Cook until no longer pink inside.
- Add scallops to dinner plates and serve immediately with rice or cauliflower rice.