Pan-Seared Sea Scallops with Zucchini, Baby Bok Choy and Cherry Tomatoes | Recipes by Zola | Columns
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Cooking tools:
- Cast iron skillet
- Saute pan
- Zip-top bag
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Stove
- Refrigerator
- Plate
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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