Roasted Scallops with Pak Choi
Prep
15 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under 30 minutes and tastes absolutely restaurant quality. Scallops are naturally high in protein and selenium, which supports your immune system, and they're honestly so simple to cook beautifully. I love how the tender pak choi wilts perfectly alongside those golden, buttery scallops, all finished with a splash of white wine and fresh thyme. It's elegant enough for company but easy enough that anyone can pull it off. The best part? You probably have most of these ingredients in your kitchen already.
Ella x
Ingredients
- 16large scallops(pat dry with paper towels)
- 4pak choi(halved lengthwise)
- 4 tablespoonsbutter(divided)
- 4garlic cloves(minced)
- 1fresh lemon(zest and juice)
- 2 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mldry white wine
- 3fresh thyme sprigs
Detail level
Instructions
- 1
Remove scallops from refrigerator 5 minutes before cooking. Pat them completely dry with paper towels and season both sides generously with sea salt and black pepper.
Tip: Dry scallops are essential for achieving a perfect golden crust without steaming.
- 2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. Working in batches if needed, sear the scallops for 2-3 minutes per side until golden. Transfer to a plate.
Tip: Avoid moving scallops while searing; let them develop a crust undisturbed.
- 3
In the same skillet, add 1 tablespoon butter and sauté pak choi cut-side down for 3-4 minutes until caramelized. Flip and cook 2 minutes more. Season lightly and remove to a serving platter.
Tip: Pak choi should be tender-crisp with slightly charred edges.
- 4
Reduce heat to medium and add remaining 3 tablespoons butter to the skillet. Add minced garlic and thyme sprigs, cooking for 30 seconds until fragrant.
Tip: Watch carefully to prevent the garlic from burning.
- 5
Pour in white wine and let it reduce by half, approximately 1 minute. Add lemon juice and zest, stirring to combine.
Tip: The wine adds depth and acidity that brightens the dish.
- 6
Return scallops to the skillet and gently toss to coat in the lemon-butter sauce. Cook for 1-2 minutes until heated through, being careful not to overcook.
Tip: Scallops continue cooking from residual heat; remove from heat just before they're fully firm.
- 7
Arrange pak choi on serving plates and top with scallops. Drizzle generously with the remaining pan sauce and serve immediately.
Tip: Serve immediately while the scallops and sauce are still warm.
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