I’m cooking dinner tonight for my partner’s parents. I don’t cook often, so I’m going simple: seared scallops and bok choy. But I feel like I need one more side dish. Maybe something crunchy for a little textural variation. Maybe some kind of tempura? Suggestions?
Also, scallop/bok choy advice? I understand the keys to scallops be to dry them thoroughly, use a hot pan, and don't overcook. Anything else?Buy good scallops is the most important thing. There’s nothing worse than bad scallops.
Other than that, you got it right. I like to coat them with Wondra flour before pan frying. It’s also yummy if you happen to fry them in bacon fat, but butter/oil works well too. If you use butter, clarify it or use some oil as well, or it will burn.
how about jicama julienned for a ‘salad’ with an oriental sesame ginger dressing? you could get the cute frilly lettuce and make a nest to hold the salad for visual impact. Raw jicama is very crunchy, and cold/crunchy would be a nice contrast. Also the ginger.sesame would make a zippy contrast to teh softer flavored scallops.
Hoi sin sauce, hombre, hoi sin sauce with that little lash-up.
ginger. it’s a good kick and works well with the bok choi
It sounds cliche, but I like bacon with both scallops and cabbage. Maybe render it down, saute the scallops in the fat, and toss the bacon ito the bok choy.
ETA I see Athena was thinking along the same lines.