For the scallops:
1 to 1 1/4 pounds dry sea scallops, approximately 16, four per serving. 2 teaspoons unsalted butter
2 teaspoons olive oil
Freshly ground black pepper
Remove the small side muscle from the scallops.
Add the butter and oil to a 12- to 14-inch sauté pan on high heat. Salt and pepper the scallops.
Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center.
Creamed Baby Bok Choy
1 pound baby bok choy, cut in half lengthwise
1 tablespoon minced garlic, about 2 large cloves of garlic
1 tablespoon scallions, thinly sliced whites only, about 3 small or 2 large 2 tablespoons canola oil
1 cup chicken stock
¼ cup heavy cream
2 tablespoons all purpose flour
Salt and pepper to taste
Heat oil in a large pan. Add garlic and scallions and cook until fragrant.
Add sliced bok choy and stir fry for about a minute or two. You may need to add the bok choy in batches, adding more bok choy as earlier batches begin to wilt and create more room in the pan.
Add chicken stock to skillet and bring to a low boil. Reduce heat to medium and cover, simmering until bok choy is tender, approximately 3 to 4 minutes.
Once bok choy is tender, slowly whisk in heavy cream. Season with salt and pepper and bring to a gentle boil. Reduce heat and cover. Simmer for another 2 to 3 minutes.
Remove lid and sprinkle flour into creamed bok choy. Whisk until incorporated. Re-cover pan and continue to simmer until mixture is creamy, about another 2 to 3 minutes.
Remove from heat. Season with additional salt and pepper before serving if needed.
½ cup plain (white) quinoa
½ cup red quinoa
1½ cups chicken stock
2 tablespoons finely minced onion
2 tablespoons butter
2 tablespoons chopped mint
2 tablespoons chopped flat leaf parsley
2 tablespoons chopped cilantro
Kosher salt, to taste
Rinse uncooked quinoa in a mesh strainer under cold water for a minute.
In heavy-bottomed saucepan, melt butter over low heat then add minced onion and cook for a few minutes or until onion is translucent.
Add the stock, salt to taste, and bring to a boil. Slowly stir in the quinoa and lower heat to a very low simmer.
Cover tightly and cook for about 20 minutes or until all liquid has been absorbed. The tiny germ will uncoil from the quinoa seed when it is fully cooked.
Remove from heat and let stand, covered, for five minutes. Fluff with a fork and finally fold in chopped herbs and zest and juice of 1 lemon.
Recipe courtesy Eric Shelton
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