Pan-Seared Sea Scallops with Zucchini, Baby Bok Choy and Cherry Tomatoes | Recipes by Zola | Columns

Name: Pan-Seared Sea Scallops with Zucchini, Baby Bok Choy and Cherry Tomatoes | Recipes by Zola | Columns
Ingredients: 1/4 cup tamari or coconut aminos; 2 Tbl rice vinegar; 1 Tbl honey. I use a good organic honey or you can even use a product called Whole Earth Honey 50 which is honey with half the sugar.; 2 tsp of minced garlic (jar garlic will work); 1 Tbl sesame oil; 1/4 tsp red pepper flakes (or to taste).; 1 tsp cornstarch; 1-1/2 pounds fresh or thawed sea scallops; Salt; pepper; 4 Tbl peanut oil, divided; 2 medium zucchinis. Cut off the stem end and cut the rest into 3" long wedges.; 2 baby bok choy. Cut off the ends and cut the remainder into chunks. You can substitute 2 cups of regular-sized bok choy if you can't find the tiny ones.; A handful of cherry tomatoes cut in half.

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Ingredients

1/4 cup tamari or coconut aminos
2 Tbl rice vinegar
1 Tbl honey. I use a good organic honey or you can even use a product called Whole Earth Honey 50 which is honey with half the sugar.
2 tsp of minced garlic (jar garlic will work)
1 Tbl sesame oil
1/4 tsp red pepper flakes (or to taste).
1 tsp cornstarch
1-1/2 pounds fresh or thawed sea scallops
Salt
pepper
4 Tbl peanut oil, divided
2 medium zucchinis. Cut off the stem end and cut the rest into 3" long wedges.
2 baby bok choy. Cut off the ends and cut the remainder into chunks. You can substitute 2 cups of regular-sized bok choy if you can't find the tiny ones.
A handful of cherry tomatoes cut in half.

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Pan-Seared Sea Scallops with Zucchini, Baby Bok Choy and Cherry Tomatoes | Recipes by Zola | Columns

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