Grilled Scallops with Pak Choi
Prep
15 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in under thirty minutes and tastes impressive every time. Sweet, tender scallops pair beautifully with ginger and garlic infused pak choi, creating a restaurant quality meal that won't break the bank. Pak choi is packed with vitamin C and calcium, making it wonderfully nutritious alongside the lean protein from the scallops. The best part? Everything grills up in just twelve minutes, leaving you more time to enjoy your meal and less time stressed in the kitchen.
Ella x
Ingredients
- 16large scallops(pat dry with paper towels)
- 4 headspak choi(halved lengthwise)
- 6garlic cloves(minced)
- 1 tablespoonfresh ginger(grated)
- 2lemon(zested and juiced)
- 4 tablespoonsextra virgin olive oil
- 2 tablespoonssoy sauce
- 1 tablespoonhoney
- 1 teaspoonsesame oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 tablespoonsesame seeds(toasted)
Detail level
Instructions
- 1
Prepare the lemon-ginger glaze by whisking together lemon zest, lemon juice, grated ginger, soy sauce, honey, and sesame oil in a small bowl. Set aside.
Tip: Make the glaze ahead of time so flavors can meld together.
- 2
Pat the scallops completely dry with paper towels and season both sides generously with sea salt and black pepper about 5 minutes before cooking.
Tip: Dry scallops create a beautiful golden crust; moisture prevents proper searing.
- 3
Heat 2 tablespoons of olive oil in a large cast-iron skillet or grill pan over high heat until just smoking.
Tip: A properly heated pan is essential for getting a caramelized exterior on the scallops.
- 4
Working in batches if necessary, carefully place scallops in the hot pan without moving them for 2 minutes until the bottom develops a golden-brown crust. Flip and cook the other side for 1-2 minutes. Transfer to a warm plate.
Tip: Resist the urge to move the scallops around; they need undisturbed contact with the pan for proper caramelization.
- 5
In the same pan, add the remaining 2 tablespoons of olive oil and sauté the minced garlic for 30 seconds until fragrant, being careful not to burn it.
Tip: Watch the garlic closely as it burns easily and can become bitter.
- 6
Add the pak choi halves cut-side down and cook for 3-4 minutes until lightly charred and tender-crisp, stirring gently halfway through.
Tip: The pak choi should still have a slight crunch; don't overcook it.
- 7
Arrange the cooked pak choi on a serving platter and top with the grilled scallops, positioning them carefully.
Tip: Plate the scallops last to showcase their beautiful seared appearance.
- 8
Drizzle the lemon-ginger glaze over the scallops and pak choi, then garnish with toasted sesame seeds and additional lemon zest for brightness.
Tip: The warm glaze will lightly coat the ingredients and create a glossy, appetizing finish.
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