Scallops with Baby Bok Choy and Prosciutto
This recipe, inspired by a dish we had at Mister Jiu’s restaurant in San Francisco’s Chinatown, is simpler than chef Brandon Jew’s version but delivers the same umami goodness. Serve with steamed rice.
Wine pairing: Dutton-Goldfield 2015 Chileno Valley Vineyards Riesling (Marin County; $30)
This recipe, and others like it, can be found in the article “The Recipes You Should Be Cooking This November.”
How to Make It
Step 1
1
Lay scallops on a paper towel-lined plate and bring to room temperature, about 15 minutes. Season with salt and pepper and let stand 5 more minutes. While scallops rest, halve bok choy lengthwise (cut into quarters if large). Thinly slice green onions. Peel and mince garlic and ginger.
Step 2
2
Heat a large (not nonstick) frying pan over medium-high heat until hot. Swirl in oil, then arrange scallops in a single layer in pan with ample space around each. Cook scallops, without moving, until golden and crusty underneath, about 2 minutes; then turn and cook, 1 minute more. Remove from heat and let sit in pan 1 minute to finish cooking through, then transfer to a plate.
Step 3
3
Return pan to medium-high heat and add prosciutto in a single layer. Cook until crisp, in batches if needed, about 2 minutes, turning once. Drain on a paper towel-lined plate to cool.
Step 4
4
Add enough oil to pan to make 1 tbsp. fat. Add green onions, garlic, and ginger and cook, stirring, until fragrant, about 30 seconds. Increase heat to high and add bok choy; cook, stirring frequently, until bok choy stems are tender-crisp, about 4 minutes. Add soy sauce and chile flakes and cook until most of soy sauce is gone, no more than 1 minute.
Step 5
5
Spread bok choy on a large platter; top with scallops and shards of prosciutto.
6
*Dry-packed scallops are free of preservatives and brown better when you cook them.
Ingredients
16 large dry-packed sea scallops* (about 1 in. wide; about 1 lb. total)
1/4 teaspoon kosher salt
1/4 teaspoon pepper
6 to 8 heads baby bok choy (about 1 1/2 lbs.)
5 green onions
3 garlic cloves
1 piece fresh ginger (1 in.)
About 1 tbsp. canola oil
4 very thin slices prosciutto (about 1 1/2 oz.)
2 tablespoons reduced-sodium soy sauce
1/4 teaspoon red chile flakes
Directions
Step 1
1
Lay scallops on a paper towel-lined plate and bring to room temperature, about 15 minutes. Season with salt and pepper and let stand 5 more minutes. While scallops rest, halve bok choy lengthwise (cut into quarters if large). Thinly slice green onions. Peel and mince garlic and ginger.
Step 2
2
Heat a large (not nonstick) frying pan over medium-high heat until hot. Swirl in oil, then arrange scallops in a single layer in pan with ample space around each. Cook scallops, without moving, until golden and crusty underneath, about 2 minutes; then turn and cook, 1 minute more. Remove from heat and let sit in pan 1 minute to finish cooking through, then transfer to a plate.
Step 3
3
Return pan to medium-high heat and add prosciutto in a single layer. Cook until crisp, in batches if needed, about 2 minutes, turning once. Drain on a paper towel-lined plate to cool.
Step 4
4
Add enough oil to pan to make 1 tbsp. fat. Add green onions, garlic, and ginger and cook, stirring, until fragrant, about 30 seconds. Increase heat to high and add bok choy; cook, stirring frequently, until bok choy stems are tender-crisp, about 4 minutes. Add soy sauce and chile flakes and cook until most of soy sauce is gone, no more than 1 minute.
Step 5
5
Spread bok choy on a large platter; top with scallops and shards of prosciutto.
6
*Dry-packed scallops are free of preservatives and brown better when you cook them.
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