Dinner Together: Chai Scallops with Bok Choy
Scallops. Perhaps a stretch for Dinner Together, but the kids do generally like white fish, and these shellfish (so tasty, to my mind) aren't far from that, are they?
To sweeten the pot, we served this dish in parts. The kids opted for just the scallops without the chai-flavored sauce, and without the bok choy.
Split decision, with one in favor and one definitely not. John and I both liked this, for its ease, its waistline-friendly nutritionals, and for its taste. The sauce was very mild, but in a way I found oddly comforting.
Here's how to make it:
Chai Scallops with Bok Choy
Makes 4 servings
2 bags chai tea
2-4 heads baby bok choy, quartered lengthwise or halved if small (about 3/4 pounds)
1 tablespoon finely chopped fresh ginger
1 pound sea scallops, halved horizontally
1/4 teaspoon salt
2 teaspoons canola oil
1/3 cup light coconut milk
1 lime, cut into 4 wedges
Bring 1/2 cup of water to a boil. Remove from the heat and steep the tea bags for 3 minutes. Remove and discard the tea bags. Reserve the brewed tea.
Sprinkle the bok choy with ginger. Steam over rapidly boiling water in a covered steamer for about 8 minutes, or until bright green and easily pierced with the tip of a knife.
Pat the scallops dry and sprinkle with salt. Warm the oil in a large skillet over medium-high heat. Add the scallops in a single layer. Work in batches if necessary. Cook for 2 minutes on each side, or until opaque. Remove from the pan and set aside. Add the tea and coconut milk to the skillet. Cook for 1 to 2 minutes, swirling the pan and allowing the sauce to thicken. Divide the sauce evenly among 4 shallow bowls. Top with the bok choy, scallops, and cashews. Serve with lime wedges.
--From "The Flat Belly Diet," by Liz Vaccariello with Cynthia Sass
Per serving: 144 calories, 5 grams fat, 21 grams protein, 1 gram saturated fat, 5 grams carbohydrate, 1 gram fiber, 37 grams cholesterol, 366 milligrams sodium. Analysis by registered dietitian Jodie Shield.
(Photo by me)
