Pan-Seared Scallops with Garlicky Bok Choy

Quick Summary

This meal relies on high heat and minimal ingredients to let the natural sweetness of the scallops shine. It is naturally gluten-free, high in protein, and comes together in less than 20 minutes.

Ingredients

Method

1. 1. Prep the scallops. Remove the small side muscle from each scallop. Pat them very dry with paper towels; moisture prevents a good sear. Season lightly with salt.
2. 2. Sear. Heat oil in a heavy stainless steel or cast-iron skillet over medium-high. Once shimmering, add scallops. Sear for 2 minutes without moving them until a golden crust forms. Flip and cook for 1 minute more. Remove and set aside.
3. 3. Sauté. In the same pan, add the bok choy cut-side down. Cook for 2 minutes until wilted. Stir in garlic and ginger for 30 seconds.
4. 4. Glaze and Serve. Drizzle with tamari, toss gently, and serve the scallops over the bed of greens. Top with sesame seeds.

Nutrition Snapshot

Frequently Asked Questions

How do I know when scallops are done?

They should be opaque throughout with a firm texture, but still tender to the touch.

Can I substitute butter for avocado oil?

Yes, but use a mix of butter and oil to prevent the milk solids from burning at high heat.

Are frozen scallops okay?

Yes. Thaw them completely in the refrigerator and pat them exceptionally dry before searing.