Total Pageviews

Saturday, 16 December 2017

Sautéed scallops with roasted sesame : Delicious served with bok choy


Elegant and exotic. Fresh and fun. Try these sautéed scallops served up on stir-fried bok choy. And don’t forget the mayo with wasabi and lime accents. Perfect for a night when you may want tasty keto fast food.

Ingredients:
8 scallops
4 tablespoons sesame seeds
1 tablespoon coconut oil or olive oil
½ tablespoon wasabi paste
1 tablespoon lime juice
5 1⁄3 tablespoons mayonnaise
1 tablespoon sesame oil
4 oz. bok choy
2 scallions/spring onions

For recipe instructions please see Diet Doctor site here


Bok Choy is closely related to the pak choi, this leafy green Chinese vegetable belongs to the cabbage family - though tastes nothing like cabbage! It has long green slightly ribbed leaf stalks and soft, oval green leaves. The leaves and stems are best suited to brief stir-frying or steaming so they retain their mild flavour. Occasionally you may be able to find baby bok choi which can be cooked whole.

It's "a staple in Asian cooking, this round-leafed vegetable may be less familiar to some cooks. Here's what you need to know -- including what its name means, how to wash it, and how to use it.

1. Bok Choy's Name
Bok choy is sometimes referred to as white cabbage, not to be confused with Napa cabbage, which is also a type of Chinese cabbage. There are many kinds of bok choy that vary in colour, taste, and size, including tah tsai and joi choi. You might also find bok choy spelled pak choi, bok choi, or pak choy.

2. Its Plant Family
Bok choy might look a lot like celery, but it’s a member of the cabbage family.

3. History
The Chinese have been cultivating the vegetable for more than 5,000 years.

4. Where It's Grown
Although the veggie is still grown in China, bok choy is now also harvested in California and parts of Canada.

5. Cooking It
Bok choy, known for its mild flavour, is good for stir-fries, braising, and soups. You can also eat it raw.

6. How to Clean It
The leaves and the stalks can both be cooked, but they should be separated before washing to ensure that both parts are thoroughly cleansed.

7. Keeping Bok Choy
For optimal freshness, don’t wash bok choy until you’re ready to use it. Unused parts can stay fresh in the refrigerator for up to 6 days.

8. Nutrition Facts
The veggie is packed with vitamins A and C. One cup of cooked bok choy provides more than 100% of the recommended dietary allowance (RDA) of A, and close to two-thirds the RDA of C.

9. Growing Bok Choy
The veggie takes about 2 months from planting to harvest and thrives best in milder weather.

10. Bok Choy: The Soup Spoon
Bok choy is sometimes called a “soup spoon” because of the shape of its leaves."

Words above from here

You will find a variety of articles and recipe ideas, are within this blog. It is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

17 comments:

Valerie-Jael said...

Oh yummy, I could devour this right now! Enjoy your weekend, hugs, Valerie

Tom said...

...something that I've never had!

Catarina said...

I dish I usually do not prepare.
Will change that.
Next time I go to the supermarket - which is everyday!! - I will buy scallops.
Have a great weekend.
: )

eileeninmd said...

Hello, looks yummy. I love scallops! Happy weekend to you!

Christine said...

Love scallops, should do them more often. The cabbage family, interesting about bok choy.

Mac n' Janet said...

My husband likes scallops, but I don't . I like the sound of the bok choy though so we could shard a plate.

DMS said...

This looks and sounds delicious!YUM! I learned a lot about bok choy too. I didn't know much about it. Thanks for sharing. :)
~Jess

Jo said...

Yum, it does look very elegant.

Elephant's Child said...

I do love bok choy. And should remember to add it raw to salads more often. Those spoon shaped leaves make it great with dips too.

Betsy Adams said...

I love those big sea scallops... When we go to the beach in North Carolina, we always go to a local seafood restaurant and order scallops and shrimp.... NOTHING better!!!!!!! Love that combo.....

I would love your scallop recipe --but it's hard to find those delicious scallops near here where I live... IF I ever get some, I'll pull out your recipe... Thanks!!!!

Merry Christmas.
Hugs,
Betsy

Jan said...

Looks so good! I wish hubby liked sea food but sadly he doesn't.

Hugs Jan~

David Gascoigne said...

Book chop is a really underrated veggie. We use it all the time in stir fries.

Sandra Cox said...

Great info on bok choy. Thanks!
Hope your weekend is/was glorious.

Sue (this n that) said...

A great prompt for me to go outside and pick some of the bok choy my hubby has growing... don't have scallops available but will use it with something else. Cheers :D)

Snowbird said...

You have inspired me to grow bok choy. xxx

The Happy Whisk said...

Love bok choy!

Magic Love Crow said...

This one is for my brother! I'm allergic to scallops! But, it does look good! Big Hugs!