Five-Spice Grilled Scallops
Impress your guests with this delicious and flavorful Grilled Orange Scallop and Baby Bok Choy recipe. Juicy sea scallops with a touch of zesty orange and fragrant five-spice powder are grilled to perfection alongside tender baby bok choy, creating a delightful balance of flavors. Enjoy this dish as a light and satisfying meal that will surely please your taste buds.
— Constant Cookbook
Ingredients
- 1 lb. sea scallops, side muscles removed
- Finely grated zest of 1/2 orange
- 1/4 tsp. Chinese five-spice powder
- 1/2 tsp. salt, plus more, to taste
- Pinch of freshly ground pepper
- 3 tsp. canola or peanut oil
- 1 lb. baby bok choy, halved lengthwise
- 1 tsp. Asian sesame oil
Instructions
- <b>Soak the skewers and prepare the grill</b>
- Soak 4 wooden skewers in water until needed, up to 30 minutes. Prepare a gas or charcoal grill for direct grilling over medium-high heat and oil the grill rack. If using a gas grill, leave one burner on high and turn the other burners off. If using a charcoal grill, bank the coals on one side of the grill. Alternatively, preheat a broiler.
- <b>Season the scallops and bok choy</b>
- Place the scallops on a plate. In a small bowl, combine the orange zest, five-spice powder, the 1/2 tsp. salt and the pepper. Sprinkle the mixture on both sides of the scallops. Drizzle the scallops with 1 tsp. of the canola oil. Place the bok choy on another plate, brush with the remaining 2 tsp. canola oil and season lightly with salt.
- <b>Grill the bok choy and scallops</b>
- Thread the scallops onto the skewers. Place the bok choy, cut side down, over the hottest part of the grill and cook until marked with grill marks, about 2 minutes. Turn the bok choy, move to the cooler part of the grill and cook until tender, about 5 minutes more. Place the scallop skewers on the hottest part of the grill until the scallops are marked with grill marks, about 2 minutes. Turn and cook until the scallops are heated through but still slightly translucent in the center, 1 to 2 minutes more. Or, arrange the bok choy on a rimmed baking sheet, place under the broiler and cook, turning once, using the same timing. Repeat with the skewers, using the same timing. Transfer the skewers and bok choy to a platter, drizzle the bok choy with the sesame oil and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Seafood,</i> by Jay Harlow (Oxmoor House, 2007).
Yield
Serves 4.
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