Eurasian style scallops in broth

  • Preparation time 10 minutes
  • Cooking time 10 minutes
  • Servings


180 g

of defrosted scallops (twelve 15 g scallops)

720 ml

of water

25 g

of Berthelet Signature Powdered Asian Broth Base

200 g

of fresh bok choy

20 ml

of canola oil

10 g

of finely chopped green onion

20 g

of julienned red pepper

20 g

of fresh ginger, julienned

2 g

of Berthelet Five Forks Korean BBQ Seasoning


Step 1

Boil the water, add the powdered stock base and mix well. Remove from the heat and keep warm.

Step 2

In a pan, sauté the bok choy in half of the canola oil over a low heat for 5 minutes. Remove from the heat and keep warm.

Step 3

Add the rest of the canola oil to the same pan and brown the scallops over a high heat for 2 minutes on each side. Sprinkle with the Korean BBQ seasoning. Remove from the heat and keep warm.

Step 4

Blanch the julienned pepper and ginger in boiling water for 30 seconds. Drain in a colander.

Step 5

Place the bok choy in the centre of 4 deep bowls and add 3 scallops to each bowl. Garnish with the julienned pepper and ginger, and green onion.

Step 6

Pour 180 ml of bouillon into each bowl (around the bok choy). Serve warm.