This is one of my personal favorites! Scallops are high in minerals, such as selenium & phosphorus, great antioxidants and important for cellular health.
- 12 large sea scallops
- 4 heads baby bok choy
- 1-1/2 cups Chardonnay wine
- 1-1/2 cups vegetable broth
- 3 whole black peppercorns
- 3 sprigs fresh parsley
- 3 sprigs fresh dill
- 1 small lemon, quartered
- 1 tablespoon organic, unsalted butter
- Fresh dill, chopped for garnish
- 2 cups chicken broth
- 1-1/2 cups jasmine rice
- 1 bay leaf
- Find small lobed foot on each scallop and remove before cooking.
- Trim root end on each head of baby bok choy, slice in half and rinse well to remove any grit.
- In a large sauté pan, combine wine, broth and peppercorns.
- Bring to a simmer and lower heat until surface of liquid is barely bubbling.
- Add parsley and dill.
- Squeeze lemon wedges into pan and add rinds to liquid.
- Arrange scallops evenly in pan. Liquid should come just to top of scallops.
- Poach for 5 minutes, until scallops are firm and opaque in the center. Transfer to a platter and cover to keep warm.
- Now add bok choy to poaching liquid.
- Cook for 2 minutes or until just tender and transfer to platter with scallops. Cover to keep warm.
- Using a slotted spoon, remove lemon rinds, herbs and peppercorns from pan and discard.
- Increase heat to medium and bring liquid to a rapid simmer.
- Cook uncovered until water is reduced by half, about 8 minutes.
- Bring chicken broth to a boil in a medium saucepan.
- Stir in rice and bay leaf.
- Reduce heat to low, cover and cook until rice is tender, about 20 minutes.
- Remove from heat and let rest for 5 minutes before removing lid.
- Discard the bay leaf before serving.