Eurasian style scallops in broth Preparation time 10 minutes Cooking time 10 minutes Servings Share Ingredients System 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 ASIAN BROTH BASE 300 GR 6,29$ See product KOREAN BBQ SEASONING 195 GR 7,99$ See product Directions 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.