Scallops on Pak Choi

An unusual seafood dish that makes a great starter or light lunch. Sweet scallops served on delicately cooked bed of pak choi

  • 2 tbsp Vegetable oil
  • 200g Pak choi
  • 1 Clove Garlic
  • 1 Small red chilli
  • 1cm Root ginger
  • 12 Scallops
  • Juice from ½ a lemon
  • 2 tsp Dark soy sauce
  1. Chop and deseed the red chilli and ginger. Crush the garlic. Wash, trim and separate the leaves of the pak choi.
  2. Heat 1 tbsp oil in a frying pan, stir fry the garlic, chilli and ginger over a low heat for 2 mins to release the flavours.
  3. Wilt the pak choi, stirring in 1 tbsp oil heated in a saucepan, add the lid and leave simmering gently for 2 mins over a low heat.
  4. Meanwhile, turn the heat up high in the frying pan, add the scallops, stirring regularly and cook for 3 mins.
  5. Turn off the heat, stir in the lemon juice.
  6. Put the pak choi on a plate, arrange the scallops on top and then drizzle on the soy sauce.

Serve with rice or noodles.

Notes: If using frozen scallops, ensure fully defrosted before cooking.
Additional Information:
Number of Portions:
Cooking Time:
<20 Min