Joi Choi, Onions, Red Pepper and Scallops

INGREDIENTS:

For the dressing:

  • 1/4 cup soy sauce
  • 1 Tbs sesame oil
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  • 2 Tbs rice vinegar or white vinegar
  • pinch light brown sugar
  • 1 heaping Tbs finely minced peeled fresh ginger
  • approx. 1/4 cup chopped green onion
  • pinch red pepper flakes
And everything else:
  • 16-20 large sea scallops (1 1/2 pounds worked perfectly for me)
  • 1 medium onion, peeled, halved and thinly sliced
  • 2 large Portobello mushrooms, halved and sliced (gills removed before slicing; multiple smaller mushrooms are also fine)
  • 1 large red pepper, deseeded and sliced (or sliced colored peppers totaling one pepper)
  • Joi Choi, rough chopped — I used about half of a head, but could have easily used more
  • olive oil for sauteing veggies and scallops
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INSTRUCTIONS:

For the veggies:

Make the dressing by combining the following: 1/4 cup soy sauce with 1 Tbs sesame oil, 2 Tbs rice vinegar or white vinegar, a pinch of light brown sugar, 1 heaping Tbs minced fresh ginger, 2 chopped green onions and a pinch of red pepper flakes and whisk everything up.

Coat pan with olive oil on medium high head and saute 1 medium sliced onion and the 2 thinly sliced Portobello mushrooms.

Add another splash of olive oil, a handful of sliced pepper and however many stalks and greens of joi choi rough chopped.  Add and stir onions occasionally to carmelize, before adding the pepper and joi choi which cook faster. Cook until veggies are tender crisp and turn off the heat.

For the scallops:

Add a splash of olive oil to a separate large, heavy bottomed nonstick pan on medium high heat and carefully add the salt and pepper seasoned scallops.  Brown them to your liking on both sides.  (I’m a total novice when it comes to seafood and I ended up flipping mine a few times, but they probably weren’t cooking for more than 7 minutes total.)

Combine scallops and sauteed vegetables on a plate or bowl and add dressing.

Leah Beckett