Seared Scallops with Orange Saffron Sauce and Grilled Bok Choi

1 lb (500 grams) Large Scallops  ~ small ligament discarded

(I don't use Atlantic anymore they are on Greenpeace's Red List ~ (not from a sustainable source)

1/2 tsp salt and pepper

1/4 cup butter

1 tbsp butter

Pat scallops dry and season with salt and pepper.

In a heavy skillet heat butter and oil over medium heat until butter is melted and foamy. Add scallops and sear, turning only once, until dark golden brown and just cooked through, about 5 minutes. transfer to platter to rest.

• 1 cup chicken stock
• 1/2 cup heavy cream
• 1 orange, zest finely grated
• Pinch of saffron,
• Kosher salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• Fresh greens such as watercress for garnish

In a heavy saucepan over high heat, add the chicken stock, cream, orange zest, and saffron. Cook until the liquid is reduced and thick, about 10 minutes. 

• 1 lb bok choi ( I use baby bok choi) halved lengthwise, microwave covered for 3-5 minutes
•  Splash of Grapeseed oil or EEVO (enough to evenly coat bok choi)
• 1 tbsp soy sauce
• juice from the orange used for scallops
• salt and pepper to taste

grill for approximately 3-5 minutes until slightly charred