If you’ve never cooked with pak choi, it is a Chinese cabbage whose close relative is bok choy. Tender, buttery green leaves with white to light green crunchy stalks, this green is wonderful in a sauté like this one, but also great thinly sliced and eaten raw as a coleslaw base. Here I have sautéed it along with thinly sliced garlic, sliced radishes, and cubes of salty pancetta. To make it a complete meal I have topped it with decadent seared scallops. You really can’t go wrong with this elegant recipe.
(To view this recipe, click on the blue title of the blog post above*)
Seared Scallops over Pak Choi-Radish Sauté with Pancetta
Ingredients:
- Pinch of crushed red pepper flakes
- 1 Tablespoon extra virgin olive oil
- 1/4 cup cubed pancetta
- 2 garlic clove, thinly sliced
- 6 radishes, thinly sliced
- 1 head of pak choi, cut into bite-sized pieces
- salt and pepper
- 8 large sea scallops
Directions:
- In a wok or large straight-sided sauté pan, heat the oil along with the red pepper flakes, pancetta, and garlic. Cook for 1 minute over medium heat, and then add in the cut pak choi. Season with ¼ teaspoon salt and a grinding of black pepper. Sauté for an additional 5-7 minutes or until the pak choi is tender.
- To cook the scallops, heat a large nonstick skillet over high heat. Pat the scallops dry and season with a touch of salt and pepper. Cook 1 minute on one side, and about 1 1 /2 minutes on the other –the scallops should develop a nice caramelization from the high heat. Serve warm over the sauté.
Tagged: cubed pancetta, pak choi, pancetta, radishes, sauteed greens, scallops, sea scallops, seared scallops
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