Pan-Seared Scallops with Fresh Bok Choy and Savory Noodle Broth

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Scallops with Fresh Bok Choy and Savory Noodle Broth

YOUR SOLIN GENERATED RECIPE

Pan-Seared Scallops with Fresh Bok Choy and Savory Noodle Broth

Enjoy a light yet satisfying dish featuring perfectly pan-seared scallops nestled alongside crisp bok choy, all immersed in a warm, savory noodle broth accentuated with ginger, garlic, and a hint of sesame. This dish delivers a vibrant mix of textures and flavors with a delicate balance of sea-sweet protein and aromatic broth, ideal for a wholesome meal.

Try 3 days free, then $12.99 / mo.

NUTRITION

458kcal
Protein
40.8g
Fat
6g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Sea Scallops

1 cup Baby Bok Choy

1 cup Rice Noodles (cooked)

1 cup Vegetable Broth

1 clove Garlic

1 tsp Fresh Ginger

1 tsp Sesame Oil

1 tsp Low Sodium Soy Sauce

2 tbsp Green Onions

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse and pat dry the scallops, then season lightly with salt and pepper if desired.

  • 2

    Heat a non-stick skillet over medium-high heat and add the sesame oil.

  • 3

    Sear the scallops for about 2-3 minutes on each side until they develop a golden crust and are just opaque in the center. Remove from the skillet and set aside.

  • 4

    In the same skillet, add minced garlic and grated ginger; sauté briefly until fragrant, being careful not to burn.

  • 5

    Pour in the vegetable broth and low sodium soy sauce, bringing the mixture to a simmer.

  • 6

    Add the cooked rice noodles to the broth, allowing them to soak up the flavors for about 1-2 minutes.

  • 7

    Gently stir in the chopped baby bok choy and let it wilt slightly in the warm broth.

  • 8

    Nestle the seared scallops back into the skillet to warm through for a minute.

  • 9

    Garnish with sliced green onions and serve immediately, enjoying the mix of tender scallops, fresh bok choy, and savory noodle broth.

Pan-Seared Scallops with Fresh Bok Choy and Savory Noodle Broth

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Scallops with Fresh Bok Choy and Savory Noodle Broth

YOUR SOLIN GENERATED RECIPE

Pan-Seared Scallops with Fresh Bok Choy and Savory Noodle Broth

Enjoy a light yet satisfying dish featuring perfectly pan-seared scallops nestled alongside crisp bok choy, all immersed in a warm, savory noodle broth accentuated with ginger, garlic, and a hint of sesame. This dish delivers a vibrant mix of textures and flavors with a delicate balance of sea-sweet protein and aromatic broth, ideal for a wholesome meal.

NUTRITION

458kcal
Protein
40.8g
Fat
6g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Sea Scallops

1 cup Baby Bok Choy

1 cup Rice Noodles (cooked)

1 cup Vegetable Broth

1 clove Garlic

1 tsp Fresh Ginger

1 tsp Sesame Oil

1 tsp Low Sodium Soy Sauce

2 tbsp Green Onions

PREPARATION

  • 1

    Rinse and pat dry the scallops, then season lightly with salt and pepper if desired.

  • 2

    Heat a non-stick skillet over medium-high heat and add the sesame oil.

  • 3

    Sear the scallops for about 2-3 minutes on each side until they develop a golden crust and are just opaque in the center. Remove from the skillet and set aside.

  • 4

    In the same skillet, add minced garlic and grated ginger; sauté briefly until fragrant, being careful not to burn.

  • 5

    Pour in the vegetable broth and low sodium soy sauce, bringing the mixture to a simmer.

  • 6

    Add the cooked rice noodles to the broth, allowing them to soak up the flavors for about 1-2 minutes.

  • 7

    Gently stir in the chopped baby bok choy and let it wilt slightly in the warm broth.

  • 8

    Nestle the seared scallops back into the skillet to warm through for a minute.

  • 9

    Garnish with sliced green onions and serve immediately, enjoying the mix of tender scallops, fresh bok choy, and savory noodle broth.