Pétoncles avec glaçage à l’orange douce et bok choy

Ingrédients

• 3 tablespoons honey
• 2 tablespoons fresh orange juice
• 1 tablespoon water
• 6 whole black peppercorns
• 2 tablespoons oil
• 1 lb bay scallops
• 2 heads small bok choy, ends removed and cored
• salt and black pepper
• 3 tablespoons chicken stock (low sodium)
• provence nut & spice mix (from glory kitchen)
• orange slices, to garnish

Préparation

1. 1

   --- Sweet Orange Glaze ---

2. 2

   Combine the honey, orange juice, water and peppercorns in a small saucepan over medium heat. Bring to a boil. Reduce the heat to low and simmer for 10 minutes until reduced and thickened. Strain the glaze over a sieve and reserve until ready to serve.

3. 3

   --- Bay Scallops & Bok Choy ---

4. 4

   In a medium sauté pan, heat the oil over medium-high heat. When sizzling hot, add the scallops. Season with salt and pepper. Cook for just a minute or two per side. Remove the scallops from the pan and add the bok choy (using the same oil, plus more if needed). Season with salt and pepper. Quickly sauté the bok choy for just a minute until slightly wilted. Plate the bok choy with the bay scallops and a drizzle of sweet orange glaze on top. Over the entire dish, sprinkle a generous amount of the Provence Nut & Spice Mix. Garnish with orange slices.