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Sauteed Bok Choy and Shiitake Mushrooms with Seared Sesame-Crusted Scallops and Ginger Butter Sauce (Emeril Lagasse) Recipe

Sauteed Bok Choy and Shiitake Mushrooms with Seared Sesame-Crusted Scallops and Ginger Butter Sauce (Emeril Lagasse) Recipe

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Sauteed Bok Choy and Shiitake Mushrooms with Seared Sesame-Crusted Scallops and Ginger Butter Sauce (Emeril Lagasse)

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Ingredients:

Serving

2 large egg whites
1/2 cup all purpose flour
1/3 cup black sesame seeds
1/3 cup white sesame seeds
1 lb sea scallops , wiped dry
1/4 cup vegetable oil
3 tbsp chopped shallots
2 tsp chopped garlic
1 tsp chopped fresh ginger
3 bunches baby bok choy, stalks and leaves separated, well rinsed and drained, sliced 1/4-inch thick
6 oz shiitake mushrooms, stems removed , wiped clean, and sliced
1/2 cup vegetable stock or water
1/2 tsp salt
1/4 tsp freshly ground black pepper
ginger butter sauce, recipe follows
chives, garnish
2 tbsp minced shallots
4 tsp minced fresh ginger
1/4 cup dry white wine
2 tbsp fresh lemon juice
2 sticks cold unsalted butter , cut into pieces
1/4 tsp salt
pinch cayenne

Directions:

In a bowl, beat the egg whites until smooth. In another bowl, place the flour, and in a third bowl, combine the seeds.
Lightly dredge the scallops first in flour, then in the egg whites, then in the seeds, turning to coat on both sides. Refrigerate until ready to cook.
In a large saute pan, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the shallots, garlic and ginger and saute until fragrant, 30 seconds to 1 minute. Add the bok choy stems and mushrooms and cook until soft, about 3 minutes. Add the bok choy leaves, stock and salt and pepper and cook, stirring, until wilted and the liquid is nearly evaporated, 1 to 2 minutes. Remove from the heat and cover to keep warm.
In a large clean saute pan or skillet, heat the remaining 3 tablespoons oil over medium-high heat. Add the coated scallops in batches and sear on the first side for about 2 minutes, then turn and cook for about 1 minute on the second side.
Arrange the bok choy mixture in the center of 4 plates. Arrange the scallops on top and drizzle with the ginger butter sauce. Garnish with chives and serve immediately.
Ginger Butter Sauce:
In a medium saute pan, combine the shallots, ginger, wine and lemon juice and bring to a boil. Reduce the heat to medium-low and simmer until reduced in by 1/2, about 2 minutes.
Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous piece has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Whisk in the salt, and cayenne and strain through a fine mesh strainer into a clean pan. Cover to keep warm while cooking the scallops.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	997.45 Kcal (4176 kJ)
Calories from fat	653.53 Kcal
		% Daily Value*
Total Fat	72.61g	112%
Cholesterol	167.96mg	56%
Sodium	5883.02mg	245%
Potassium	732.92mg	16%
Total Carbs	51.41g	17%
Sugars	2.46g	10%
Dietary Fiber	5.1g	20%
Protein	33.41g	67%
Vitamin C	4.6mg	8%
Vitamin A	0.6mg	19%
Iron	5.1mg	28%
Calcium	271.2mg	27%

Amount Per 100 g
Calories	283.75 Kcal (1188 kJ)
Calories from fat	185.91 Kcal
		% Daily Value*
Total Fat	20.66g	112%
Cholesterol	47.78mg	56%
Sodium	1673.55mg	245%
Potassium	208.5mg	16%
Total Carbs	14.63g	17%
Sugars	0.7g	10%
Dietary Fiber	1.45g	20%
Protein	9.5g	67%
Vitamin C	1.3mg	8%
Vitamin A	0.2mg	19%
Iron	1.4mg	28%
Calcium	77.2mg	27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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