Sea Scallops with Citrus and Bok Choy

For the Sea Scallops and Bok Choy: Quickly sear the scallops and bok choy with some Dandaragan Estate Olive Oil in a non-stick pan.

For the Sofrito: Sweat the onion and garlic in Dandaragan Estate Extra Virgin Olive Oil in a heavy-bottomed saucepan over very low heat. Then add the tomatoes and thyme leaves and slowly simmer for about 3 hours. Season with salt, pepper and sugar to taste.

For the Lemon Syrup: Warm the sugar syrup in a saucepan and dissolve the soy lectin in the syrup, then add the lemon juice. Just before serving whisk the mixture with a bar mixer until foamy.

To Serve:
Place seared bok choy on a serving plate and add a teaspoon of sofrito in the middle. Top with the seared scallop then drizzle the chicken jus around the plate. Top with a spoon of the lemon syrup foam.