Roasted Scallops with Pak Choi

Instructions

1. 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. 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. 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. 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. 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. 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. 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.