Miso Butter–Basted Scallops with Bok Choy and Chile
SERVES2 to 3
WHY THIS RECIPE WORKS
by Tim Chin
This is a quick, easy scallop dish that illustrates a couple of important basic cooking principles—and it’s built for speed. To get a perfect sear, we briefly salt the scallops to draw out excess moisture. We start the scallops i...