Simple, elegant and delicious. You won’t walk away hungry from this meal.
Servings: 2
Calories: 572kcal
Equipment
- blender
Ingredients
- 1 cucumber peeled, seeded and thinly sliced (set one half aside for garnish)
- 1/2 cup cilantro leaves
- 1 avocado
- 1 lime juiced
- 1 heaping tbsp fresh ginger peeled, minced
- 3 inch long pieces of ginger peeled and left intact
- 1/2 cup olive oil mayonnaise
- 1/4 cup vegetable broth
- 3 tsp wasabi
- 8 oz sugar snap peas rinsed, stemmed and halved lengthwise
- 8 oz baby carrots halved lengthwise
- 3 baby bok choy
- 1 tbsp olive oil
- 3 tbsp sugar
- 1 1/4 pound large sea scallops
Instructions
- In food processor, combine the cucumbers, avocado, ginger, lime juice, cilantro, mayonnaise and wasabi. Blend until pureed fully and set aside in fridge to chill while the rest of dinner is prepared
- Halve carrots lengthwise
- Rinse the snap peas, dry, stem and halve lengthwise
- Trim the bottom of the bok choy off. Separate the leaves and wash thoroughly. Cut each stalk lengthwise
- Heat some olive oil in a heavy pan. Add carrots and cook on high heat for five minutes. Toss in 3 peeled, inch long chunks of ginger (to be removed later)
- Add the boy choy
- Add the peas and a 1/4 cup of vegetable broth. Steam the veggies for another 5 minutes. The bok choy should be wilted and the peas and carrots should still have a crunch
- Discard the ginger and set the veggies aside. Wipe the pan and heat more olive oil
- Pat the scallops dry and season generously with salt and pepper
- Cook on one side for 4 minutes. While they're cooking sprinkle the other side with salt and pepper and 3 tbsp of white sugar. Flip and cook another 4 minutes
- Should yield 6 large scallops per person
- Serve with basmati rice
Nutrition
Calories: 572kcal | Carbohydrates: 62g | Protein: 9g | Fat: 35g | Saturated Fat: 5g | Cholesterol: 9mg | Sodium: 752mg | Potassium: 1242mg | Fiber: 17g | Sugar: 35g | Vitamin A: 25039IU | Vitamin C: 174mg | Calcium: 316mg | Iron: 6mg
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