Chai Scallops With Bok Choy
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 chai tea teabags
- 2 -4 heads baby bok choy, quartered lengthwise
- 1 tablespoon fresh ginger, finely chopped
- 1 lb sea scallops, each halved across grain
- 1⁄4 teaspoon salt
- 2 teaspoons canola oil
- 1⁄3 cup light coconut milk
- 1 lime, cut into 4 wedges
directions
- Steep tea bags 3 minutes in 1/3 cup boiling water. Discard tea bags. Reserve tea.
- Sprinkle bok choy with ginger. Steam over rapidly boiling water in steamer with lid until bright green and easily pierced with tip of knife, about 8 minutes.
- Pat scallops dry and sprinkle with salt. Warm oil in large skillet over medium-heat. Add scallops in a single layer. Cook 2 minutes on each side and set aside.
- Add tea and coconut milk to skillet. Cook, swirling pan and allowing chai sauce to thicken. Divide sauce among four shallow bowls. Top with bok choy and scallops. Serve with lime wedges to squeeze over scallops.
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RECIPE SUBMITTED BY
Just here for the recipies and I'll be sure to post some too. Most of what I post would come from other sources like cookbooks and catalogues.