Seared Scallops Shitake Bok Choy and Coconut Rice

Hot summer days seem to beg for Asian cuisine and seafood, so try this out as the temperatures climb.

Rice: While I love sticky rice for desserts, in this recipe I prefer jasmine rice for the texture.  Prepare according to package directions, but substitute half of the water with coconut cream.  If all you have is coconut milk then use it exclusively and omit the water.

Shitake and Bok Choy:  Heat seseme oil on high in a wok or saute pan.  Add 2-3 cloves of garlic.  Add one cup sliced shitake and saute until the mushrooms start to soften.  Add the leaves of 4-5 baby bokchoy. In a small bowl combine 2 Tbsp seseme oil, 1/4 C soy sauce, 1/4 cup mirin or rice vinegar, and Siriacha to taste.  Add to the vegetables, combine and heat until liquid reduces.

Scallops:  Heat seseme oil over medium high heat.  Add scallops. As the meat starts to become opaque, the bottom should release and allow for an easy turn.  It will be approximately 2-3 minutes per side.

Plating:  Add rice.  Top with vegetables and scallops. Drizzle remaining sauce.