Sweet and Spicy Scallops and Bok Choy
Elevate your weeknight dinners with this Sweet and Spicy Scallops and Bok Choy recipe—a perfect fusion of bold flavors and quick preparation. Tender, golden-seared sea scallops meet caramelized baby bok choy, all coated in a luscious glaze made with honey, soy sauce, sriracha, garlic, and ginger. The balance of sweetness, spice, and umami creates a restaurant-quality dish in just 30 minutes. Finished with a drizzle of sesame oil and optional garnishes like sesame seeds and green onions, this recipe delivers a visually stunning and flavor-packed meal. Whether you're cooking for a special occasion or simply craving something extraordinary, this dish makes a beautiful centerpiece served over steamed rice or alongside noodles.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 12 pieces large sea scallops
- 4 heads baby bok choy
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon sriracha
- 1 tablespoon rice vinegar
- 2 pieces garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon sesame seeds (optional, for garnish)
- 2 pieces green onions, sliced (optional, for garnish)
Instructions
Pat the scallops dry with paper towels and season both sides with salt and black pepper.
Trim the bottoms of the bok choy and rinse well under cold water to remove any dirt. Slice each head lengthwise into halves.
In a small bowl, whisk together honey, soy sauce, sriracha, rice vinegar, minced garlic, and grated ginger to make the sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. When the oil is shimmering, add the scallops in a single layer, making sure not to overcrowd the pan. Sear the scallops for 2-3 minutes on each side until golden brown and opaque in the center. Remove the scallops from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the bok choy, cut side down, and cook for 2-3 minutes until lightly browned.
Flip the bok choy and pour the sauce into the skillet. Reduce the heat to medium and simmer for 2-3 minutes until the sauce slightly thickens and coats the bok choy.
Return the scallops to the skillet, spooning the sauce over them. Cook for 1-2 more minutes until everything is heated through and coated in the glaze.
Drizzle the dish with sesame oil for added flavor. Garnish with sesame seeds and sliced green onions if desired.
Serve immediately and enjoy your Sweet and Spicy Scallops and Bok Choy!
Nutrition Facts
Calories |
248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 1516 mg | 66% | |
| Total Carbohydrate | 17.9 g | 7% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 10.3 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 626 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
