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    Home » Recipes » Seafood

    Seared Chili Scallops with Baby Bok Choy

    July 18, 2022 · Published: January 31, 2017 By: Asian Caucasian 5 Comments

    seared scallops on a plate over wilted baby bok choy and chopsticks on the slide

    This sweet and delicate Seared Chili Scallops with Baby Bok Choy recipe is a dish I could eat once a week! Honestly, it's incredibly easy and so impressive when plated!

    Seared scallops on a plate over a bed of baby bok choy with a blue napkin on the side.

    Scallops are quick-cooking, tender, and mild, and go well over just about any vegetable or grain. We plopped them on top of quickly wilted baby bok choy.

    The colors are just beautiful from the fresh basil and mint, and the pop of color and heat from the Thai chili peppers. Did I mention how low-fat this recipe is?

    Watch this instructional video for a step-by-step to Seared Chili Scallops with Baby Bok Choy!

    Raw scallops with herbs on a wooden cutting board.

    No guilt with this succulent Seared Chili Scallops recipe!  Try to find dry scallops, they sear up so nicely!

    Two small cast iron pans with seared scallops inside on top of a checkered napkin on a wooden board.

    Cook the scallops quickly on both sides in a heavy cast iron pan for that beautiful golden-brown sear.

    Bunches of vibrant baby bok choy on top of a wooden board.

    Quickly wilted baby bok choy is deliciously paired with the seared scallops! Baby bok choy is ranked one of the world’s healthiest foods with 70 antioxidants, and it’s loaded with Vitamin A. Not only that, but it tastes really good! You’ll feel healthy just reading this recipe!

    How to make the bok choy

    This side dish takes only about 10 minutes from start to finish! Grab your wok and get started!

    1. Rinse the baby bok choy, cut off the thick ends and slice them in half. Pat the bok choy dry with paper towels.
    2. Heat canola oil in a wok on medium-high heat.
    3. Add baby bok choy and stir-fry until tender, about 4 minutes. Sprinkle with salt and pepper.
    4. That's it!
    Two plates of seared scallops over a bed of baby bok choy and chopsticks with a blue napkin on the side.

    Sweet and succulent fresh sea scallops are the star of this dish!

    WANT MORE?

    If you like this recipe, you’re going to want these recipes:

    • Pan Seared Scallops with Zucchini Noodles
    • Seared Scallops with Black Bean Sauce
    • Grilled Octopus with Leeks, Thyme and Shallots
    • Wasabi Seared Tuna
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Seared scallops on a plate over a bed of baby bok choy with a blue napkin on the side.

    Seared Chili Scallops with Baby Bok Choy

    ★★★★★

    5 from 1 reviews

    Print Recipe
    Pin Recipe

    These sweet, succulent Seared Chili Scallops with Baby Bok Choy are so delicious and impressive. The spice from the red chili peppers is the secret ingredient!

    • Total Time: 30 mins
    • Yield: 4 1x

    Ingredients

    Units Scale
    • 4 tablespoons canola oil (divided)
    • 2 garlic cloves, minced
    • 2 Thai red chili peppers, seeded and finely chopped (or ½ teaspoon red pepper flakes)
    • Zest and juice from one lemon
    • 1 teaspoon honey or agave nectar
    • 1 teaspoon orange zest
    • 1 tablespoon fresh basil, chopped
    • 1 tablespoon fresh mint, chopped
    • ¼ teaspoon salt
    • ⅛ teaspoon pepper
    • 20 large sea scallops
    • 1 pound fresh baby bok choy, ends trimmed

    Instructions

    1. In a medium glass bowl, whisk together 1 tablespoon canola oil, garlic, chili pepper, lemon juice and zest, honey or agave nectar, orange zest, basil, mint, salt and pepper. Add the cleaned scallops to the bowl and let marinate for 15 minutes at room temperature. Remove the scallops and pat dry, reserving the marinade.
    2. Heat a heavy cast-iron skillet over high heat. Add the other tablespoon to the pan. Sear the scallops until just done, about 2 minutes on each side. Remove from the pan and keep warm.
    3. Place the reserved marinade in a small sauce pan. Bring to a boil and lower to a simmer, keeping marinade warm.
    4. Heat the same heavy skillet over medium high heat, with 2 tablespoons canola oil. Quickly wilt the baby bok choy in the skillet, adding salt and pepper to taste (optional).
    5. To plate, place several leaves of bok choy at the bottom of a dish. Top the bok choy with the seared scallops and marinade. Sprinkle more basil and mint to garnish if desired. Serve immediately.

    Notes

    • Try to find dry scallops, they sear up so nicely!
    • Author: Asian Caucasian
    • Prep Time: 15 mins
    • Cook Time: 15 mins
    • Category: Dinner
    • Method: Stove Top
    • Cuisine: Asian Fusion
    • Diet: Low Fat

    Nutrition

    • Serving Size:
    • Calories: 332
    • Sugar: 5.5 g
    • Sodium: 1125 mg
    • Fat: 15.5 g
    • Carbohydrates: 19.6 g
    • Protein: 32 g
    • Cholesterol: 58.1 mg

    Keywords: scallops, seared scallops, bok choy, Asian recipe

    Did you make this recipe?

    Tag @AsianCaucasianBlog on Instagram and hashtag  #AsianCaucasianEats

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    Reader Interactions

    Comments

    1. Kigel

      November 13, 2022 at 12:31 pm

      This was amazingly delicious!!!

      ★★★★★

      Reply
      • Asian Caucasian

        November 14, 2022 at 11:02 am

        Thank you so much! I really appreciate your feedback on this recipe. I love it too! 🥰

        Reply
        • Kigel

          November 14, 2022 at 5:40 pm

          I loved the marinade so much that I used it to make kale chips!!!

        • Asian Caucasian

          November 16, 2022 at 12:09 pm

          Wow! That's a creative use of this marinade! Way to go!

    2. Art from my Table

      November 03, 2017 at 10:14 am

      So much flavor in this dish, yet it comes together so quickly! Can't wait to make it!

      Reply

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    Hi, I'm Lesli! Welcome to Asian Caucasian, a healthy-ish food blog born out of a passion for home-cooked, Asian-inspired cuisine. I always cook with market-fresh ingredients and prepare simplistic, healthy Asian recipes so you can throw away those take-out menus! Come share my culinary love of beautiful Asian-fusion food, and get cooking in the kitchen! READ MORE!

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