Grilled Scallops with Pak Choi

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.