Chardonnay Scallops and Bok Choy with Rice

This is one of my personal favorites! Scallops are high in minerals, such as selenium & phosphorus, great antioxidants and important for cellular health.

Ingredients

Poached Scallops

• 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

Jasmine Rice

• 2 cups chicken broth
• 1-1/2 cups jasmine rice
• 1 bay leaf

Directions

Poached Scallops

1. Find small lobed foot on each scallop and remove before cooking.
2. Trim root end on each head of baby bok choy, slice in half and rinse well to remove any grit.
3. In a large sauté pan, combine wine, broth and peppercorns.
4. Bring to a simmer and lower heat until surface of liquid is barely bubbling.
5. Add parsley and dill.
6. Squeeze lemon wedges into pan and add rinds to liquid.
7. Arrange scallops evenly in pan. Liquid should come just to top of scallops.
8. Poach for 5 minutes, until scallops are firm and opaque in the center. Transfer to a platter and cover to keep warm.
9. Now add bok choy to poaching liquid.
10. Cook for 2 minutes or until just tender and transfer to platter with scallops. Cover to keep warm.
11. Using a slotted spoon, remove lemon rinds, herbs and peppercorns from pan and discard.
12. Increase heat to medium and bring liquid to a rapid simmer.
13. Cook uncovered until water is reduced by half, about 8 minutes.

Jasmine Rice

1. Bring chicken broth to a boil in a medium saucepan.
2. Stir in rice and bay leaf.
3. Reduce heat to low, cover and cook until rice is tender, about 20 minutes.
4. Remove from heat and let rest for 5 minutes before removing lid.
5. Discard the bay leaf before serving.