Chef Bao


Simple recipes for everyday home cooking

Chicken and Scallop With Tomato Sauce

First poaching the chicken in a flavorful nage ensures a juicy meat that's fully infused with aromas and flavors. A simple pan sear, finished with soy sauce, gives the the chicken a satisfying crunchy texture. The rich umami taste of the soy sauce is perfectly balanced by the sweet and buttery taste of pan-seared scallops. Watch Chef Bao prepare this simple yet elegant dish and artistically plating the chicken and scallops in a way that is as mouthwatering as it is pleasing to the eyes.

Turn mealtime into a joyful experience
CUISINES: New American
TIME: 30 min
SERVING: 2 People
  • 2 count Chicken Breast
  • 1 stalk Scallion [for Boileing]
  • 1 tbsp Ginger
  • 2 tsp Salt [for Boil]
  • 1 tbsp Cooking Wine [for Boiled]
  • 1 medium Tomato
  • 1 clove Garlic, Minced
  • 1 tbsp Olive Oil
  • ½ tsp Fresh Thyme
  • 2 tbsp Chili Sauce
  • ½ tbsp Chicken Stock
  • to taste Ground Salt
  • to taste Ground Black Pepper
  • 1 tbsp Butter
  • 2 tsp Balsamic
  • 1 tbsp Olive Oil
  • 3 tbsp Butter
  • 2 cloves Garlic
  • 1 stalk Scallion [for Pan-Fried]
  • 1 tbsp Cooking Wine [for Pan-Fried]
  • 1 tbsp Soy Sauce
  • 1 tbsp Olive Oil
  • 6 medium Scallop
  • tsp Ground Salt
  • tsp Black Pepper
  • ½ tsp Lemon Zest
  • 1 tsp Lemon, Juiced
Step 1
Step 1
Step 1
Blanch the chicken breasts in a pot. Add scallion, ginger, salt, and cooking wine.
Blanch for 6~8 minutes. After they're done, immediately shock in cold water.
Step 2
Step 2
Step 2
Meanwhile, chop tomato and garlic.
Heat up oil in a pan. Place the the diced garlic, tomato, and thyme inside and lithely stir.
Add chicken stock and reduce until the sauce thickens.
Season with salt and black pepper and blend.
Finish with a knob of butter and balsamic vinegar.
Step 3
Step 3
Step 3
Remove the chicken breasts from the water, debone, and trim them.
Heat up olive oil in a pan and place the chicken breasts inside.
Saute for a few minutes then add a knob of butter, thyme, garlic, and a scallion. Cook for a few more minutes while continuously basting.
Deglaze with rice wine and add in soy sauce. Sear the chicken breasts until they turn golden brown.
Step 4
Step 4
Step 4
In another pan, heat up some oil.
When the oil is scorching hot, add in the scallops. Season with salt and black pepper. Sear for about 2 to 3 minutes until one side is golden brown, then flip.
Season with salt, lemon zest, and lemon juice. Sear for another 2 to 3 minutes then take them out.
Step 5
Step 5
Step 5
Add the tomato sauce to the plate, add the chicken breast on to the sauce, add the scallops on the chicken breast, then garnish with parsley, lemon zest.
Serve immediately!