Scallops with pak choi salad and sesame
4 servings
30 minutes
Scallops with pak choi salad and sesame is an exquisite dish of Japanese cuisine that combines the tenderness of seafood with refreshing greens and spicy Eastern notes. Scallops marinated in soy sauce, honey, lime, and ginger acquire a subtle sweet-citrusy flavor. Crunchy sesame seeds and aromatic garlic add depth and texture. Pak choi soaked in marinade and lightly sautéed becomes the perfect complement that highlights the freshness of the dish. This harmonious blend of softness and crispy freshness is ideal for both a light dinner and a festive table. Serving with lime wedges completes the composition, bringing bright citrus accents. It pairs perfectly with rice or delicate noodles, creating a sense of a gastronomic journey to the heart of Japan.
1
Clean the scallops and dry them with a paper towel. Mix soy sauce, honey, juice, lime zest, and ginger. Add the scallops, mix well, cover, and refrigerate for 15 minutes. Dry and save the marinade.
- Scallops: 24 pieces
- Light soy sauce: 3 tablespoons
- Honey: 1 tablespoon
- Lime: 1 piece
- Grated ginger: 2 teaspoons
2
Heat oil on the grill and add sesame and garlic. Cook, stirring, for 1 minute until the seeds are golden. Place the pak choi halves in a single layer and drizzle with marinade. Cook for 3-4 minutes, flipping once, until tender. Transfer to a plate and keep warm.
- Sesame oil: 1 tablespoon
- Sesame seeds: 1 tablespoon
- Garlic: 1 clove
- Baby pak choi: 8 pieces
3
Wash the grill, oil it again, and heat it up. Add the scallops and cook for 2 minutes, flipping them. Serve on top of pak choi with lime wedges.
- Scallops: 24 pieces
- Lime: 1 piece
