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Ingredients
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Scallops
Ginger-scallion topping
Method
Prep scallops
- 1
Pat dry and season
Rinse scallops briefly and pat completely dry with paper towels. Remove and discard the small side muscle if present. Place scallops in a bowl, sprinkle with 1 tsp light salt, 1/4 tsp white pepper and 1 tbsp cornstarch; toss gently so each scallop has a light, even coating. Let rest 5–10 minutes while you prepare the topping.
Prepare ginger-scallion topping
- 2
Mince aromatics
Trim scallions: separate white bottoms from green tops. Finely mince the white parts and most of the ginger so they are very fine (a microplane or fine knife works well). Thinly slice the green tops on a bias into 1/8–1/4-inch pieces and set aside for garnish.
- 3
Combine sauce base
In a heatproof bowl combine 1 tbsp light soy sauce, 1 tsp rice wine, 1/2 tsp sesame oil, 1/2 tsp sugar, 1/2 tsp coarse salt and 1/4 tsp white pepper. Stir to dissolve the sugar and salt.
- 4
Heat oil and bloom aromatics
In a small saucepan or skillet, heat 4 tbsp neutral oil until shimmering but not smoking (about 250–270°C/480–520°F on a thermometer; if without thermometer, until a wooden chopstick inserted bubbles gently). Turn off heat. Immediately add the minced white scallion parts and minced ginger to the hot oil — it will sizzle and soften the aromatics. Stir for 20–30 seconds to release fragrance. Pour the hot oil and aromatics into the bowl with the sauce base; stir to combine. Taste and adjust seasoning. Add the reserved green scallion slices and stir through. If using, squeeze 1/2 lime or lemon over the mixture for brightness.
Sear scallops & finish
- 5
Sear scallops
Heat a large heavy skillet (cast iron or stainless steel) over medium-high heat until very hot. Add 2 tbsp vegetable oil and swirl to coat. Add scallops spaced apart (work in batches if needed) and cook without moving 1.5–2 minutes until a deep golden-brown crust forms. Flip scallops and sear the other side 1–1.5 minutes until just cooked through and firm to the touch. Avoid overcooking: total cook time 3–4 minutes depending on size. Transfer scallops to a warm plate.
- 6
Plate and top
Arrange scallops on a serving platter. Spoon the warm ginger-scallion mixture evenly over each scallop so the hot oil slightly blanches the scallions and ginger. Let stand 1 minute so flavors meld.
- 7
Finish
Optional: drizzle an additional 1/2 tsp sesame oil over the scallops and finish with a light grind of white pepper. Serve immediately with steamed rice or as an appetizer.