Bay Scallops with Sweet Orange Glaze & Bok Choy

This dish looks like a painting.  Amazingly, the process is quite simple and the ingredients are few – it’s all in the presentation.  The flavors are sweet and tangy with orange glaze drizzled over delicate little scallops.

This scallop dish was created by Kayla Howey, of The Original Dish. Kayla has a rare combination of unique culinary skills and presentation finesse.  She captures food in such lovely ways – always stimulating through vision first, then through the combination of flavors and process.  Kayla is a talented food blogger and chef extraordinaire who has been raised in the food world where her father, who owns his own restaurant, surrounded her childhood with all things food related.

These tender scallops strewn over crunchy sautéed bok choy and drizzled with a sweet orange glaze make a unique and delicate dish.  Finished with french herbs and crunchy cashews from Provence nut & spice mix, and you have a light and beautiful summer dish.

To see more of Kayla’s work, visit her website at

Bay Scallops with Sweet Orange Glaze & Bok Choy


    for Sweet Orange Glaze:
  • 3 tablespoons honey
  • 2 tablespoons fresh orange juice
  • 1 tablespoon water
  • 6 whole black peppercorns
  • for Bay Scallops & Bok Choy:
  • Provence nut & spice mix
  • 2 tablespoons oil
  • 1 lb bay scallops
  • 2 small heads bok choy, ends removed and cored
  • salt & pepper
  • 3 tablespoons chicken stock (low sodium)
  • fresh orange slices, to garnish


    Sweet Orange Glaze:
  1. Combine the honey, orange juice, water and peppercorns in a small saucepan over medium heat. Bring to a boil. Reduce the heat to low and simmer for 10 minutes until reduced and thickened. Strain the glaze over a sieve and reserve until ready to serve.
  2. Bay Scallops & Bok Choy:
  3. In a medium sauté pan, heat the oil over medium-high heat. When sizzling hot, add the scallops. Season with salt & pepper. Cook for just a minute or two per side. Remove the scallops from the pan and add the bok choy (using the same oil, plus more if needed). Season with salt and pepper.
  4. Quickly sauté the bok choy for just a minute until slightly wilted.
  5. Plate the bok choy with the bay scallops and a drizzle of sweet orange glaze on top. Over the entire dish, sprinkle a generous amount of Provence nut & spice mix. Garnish with fresh orange slices.

Bay Scallops with Sweet Orange Glaze & Bok Choy
Bay Scallops with Sweet Orange Glaze & Bok Choy
Bay Scallops with Sweet Orange Glaze & Bok Choy