Scallops really are brilliant. But by now I imagine you know that I think that. I cook them pretty much every week, and we never get bored of em. NEVER! But what to do with them.. well, for me that really depends on what is in the fridge. What I did have was some baby bok choy, kale, shallots, garlic, ginger and green onions. Well, that is decided then. A simple Asian stir fry, and some sushi rice. Nothing deep and meaningful, no funky backstory, just a desire for some scallops, along with a desire to use up some stuff in the fridge before it goes bad.

I like to slice bok choy lengthways and reasonably thinly when stir-frying, making almost “bok choy sticks” if you will. This makes them easier to eat if you ask me, and you don’t get such a large mouthful of soft leaf. The kale is also sliced thinly, avoiding the thick stalk. The shallots are sliced, along with the garlic. About a thumb sized piece of ginger is finely grated. The aromatics get thrown into a really hot wok, and when starting to cook, I throw in the greens, and a little red pepper flakes.. I like a small amount of spice to my leafy veg.

So this is really just simple honest food. Nothing poncey or pretentious.