To make the rice, bring chicken broth to a boil in a medium saucepan.

Stir in rice and bay leaf.

Reduce heat to low, cover and cook until rice is tender, about 20 minutes.

Remove from heat and let rest for 5 minutes before removing lid. Discard bay leaf before serving.

Meanwhile, prepare the scallops.

Find small lobed foot on each scallop and remove before cooking.

Trim root end on each head of baby bok choy, slice in half and rinse well to remove any grit.

In a large sauté pan or a wide heavy bottomed pot, combine wine, broth and peppercorns.

Bring to a simmer and lower heat until surface of liquid is barely bubbling.

Add parsley and dill.

Squeeze lemon wedges into pan and add rinds to liquid.

Arrange scallops evenly in pan. Liquid should come just to top of scallops.

Poach for 5 minutes, until scallops are firm and opaque in the center.

Transfer to a platter and cover to keep warm.

Add bok choy to poaching liquid.

Cook for 2 minutes or until just tender and transfer to platter with scallops. Cover to keep warm.

With a slotted spoon, remove lemon rinds, herbs and peppercorns from pan and discard.

Increase heat to medium and bring liquid to a rapid simmer.

Cook uncovered until reduced by half, about 8 minutes.

Remove from heat and add butter.

Swirl pan until butter melts.

To serve, arrange rice, bok choy and scallops on 4 plates.

Drizzle poaching liquid over plates and serve hot.

Garnish with chopped dill.