Ingredients
- 8-10 Large sea scallops, patted very dry
- 3 tbsp Krish's Miso & Ginger Magic Sauce Magic Sauce
- 1 tbsp Neutral oil (vegetable, canola, or grapeseed)
- 1 tbsp Butter
- To taste Salt and black pepper (critical for searing)
- 1-2 heads Baby bok choy, halved lengthwise
- ½ tsp Sesame oil (optional, for bok choy)
- For garnish Fresh chives, finely chopped
Restaurant-quality scallops at home? It's all about one thing: dry scallops and a screaming hot pan. Don't touch them for 90 seconds — trust the process. The Miso & Ginger glaze ties everything together beautifully.
Method
Prepare the Bok Choy
Bring a small pot of water to a boil. Add the halved bok choy and cook for 1-2 minutes until the leaves are wilted but the stems are still crisp. Drain immediately and toss with a tiny sprinkle of salt and a drizzle of sesame oil. Set aside.
Prepare the Scallops
This step is essential for a good sear. Use several paper towels to pat the scallops completely dry on all sides. Season the top and bottom generously with salt and pepper.
Sear the Scallops
Heat a heavy-bottomed skillet over high heat. Add the oil and wait until shimmering. Place scallops in the pan, ensuring they don't touch. Cook for 90 seconds without touching — this builds the crust. Add butter, flip, and cook another 90 seconds, basting with the melted butter.
Glaze & Serve
Remove pan from heat. Drizzle the Miso & Ginger Magic Sauce into the pan juices and swirl to warm. Arrange bok choy on a plate, top with scallops, and spoon the warm glaze over everything. Garnish with chopped chives and serve immediately.
KRISH'S MISO & GINGER MAGIC SAUCE
The Heart of This Dish
A beautifully balanced blend of white miso, fresh ginger, and aromatic sesame that elevates seafood to restaurant-quality perfection.