I won’t lie, this turned out so much better than I thought! The original recipe from Jamie Oliver only has scallops, I added some salmon and made a few personal preference adjustments. I served it with a Sweet Chili Rice and we had no leftovers!
4 Bok Choy, sliced in quarters
2 tbsp Soy Sauce
2 fillet of Salmon, preferably without skin
6 Large Sea Scallops, shelled and trimmed
Chinese Five-Spice Powder
2 tbsp Butter
Bunch of Cilantro, chopped
Prepare a double boiler and steam the bok choy.
Lay the salmon and scallops in a shallow dish and pat dry. Drizzle some olive oil over and season with salt and pepper. Finely grate over some lemon zest and dust with chinese five-spice powder. Drizzle with some sesame oil and honey.
Get a large frying pan on the high heat and heat 2 tbsp of olive oil. Add the salmon, cook for 3 minutes. turn the salmon over and cook for 5 minutes. Quickly add the scallops, sear for 2-3 minutes. Quickly turn all the scallops over and cook for a further 30 seconds. Squeeze in the juice of 1/2 lemon and the butter. Take off the heat, and when melted and sticky, put on a plate and sprinkle over the leaves from a small bunch of cilantro.
Remove bok choy from double boiler, place on serving plate, drizzle with soy sauce, juice of 1 lime, and season with salt and pepper. Place salmon and scallops on bed of greens and serve.
Source: Jamie Oliver