ArcaMax

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 and 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.

Instructions:

In a medium bowl, whisk together the tamari, rice vinegar, honey, garlic, sesame oil, red pepper flakes, and cornstarch. Add scallops to the bowl or a large ziplock bag and marinate for at least 10 minutes.  Keep them in the refrigerator while they marinate. Don’t marinate seafood for more than 30 minutes or it will start to break down and cook itself; like ceviche. Remove scallops but reserve marinade.

Heat a cast iron pan or heavy sauté pan on medium-high heat and add two tablespoons of peanut oil. Sprinkle scallops with salt and pepper. Gently put the scallops in the pan. Sear scallops on one side three to four minutes until golden brown. Don’t be messing with them. Leave them still. That’s how they get a nice sear (crust) on them.  Flip and sear on the other side for about two minutes more. Add half of the marinade to the pan to coat the scallops. Turn off heat.

While the scallops are cooking you make your veggies. Use another sauté pan and add two tablespoons of peanut oil. Sauté the zucchini and bok choy until they wilt but are still a bit on a the al dente side.

Stir the other half of the marinade into the veggies. Cook until it boils and then turn off heat. Add the cherry tomatoes and toss.

Plate the scallops with the veggies on the side.

Enjoy!
Cheers,
Zola