ThaiMedium · Hot
Sesame-Ginger Scallops over Greens
Seared hard and fast until that golden crust forms — the same Maillard reaction you know from a good burger — these scallops rest on wilted chard that has drunk in soy and fresh ginger. The sesame seeds add the same toasty, nutty depth that parmesan brings to Italian cooking, bridging sea and land in a bowl that feels at once precise and generous.
Prep
15 min
Cook
8 min
Total
23 min
Method
Cook
2
Heat olive oil in a pan over high heat until shimmering. Pat scallops completely dry and season with salt and pepper. Sear scallops 2-3 minutes per side until golden and firm. In a separate pan, combine ginger, garlic, soy sauce, and honey; simmer until reduced by half. Remove scallops when internal temperature reaches 145°F (63°C) — they continue cooking off heat.
Plate
3
Finish with toasted sesame seeds and fresh cilantro. Serve immediately with white rice if desired.
Grade pending
Nutri-Score
Estimated nutrition
Grade pending · 100% ingredient coverage
Calories
260
per serving
High in protein · 26gLow saturated fat · 2gLow salt · 605mg
Protein
26g
Carbs
22g
Fat
10g
Sat. fat
2g
Fiber
7g
Sodium
605mg
Heart HealthyDiabetes FriendlyAnti InflammatoryHigh ProteinLow CarbOmega 3 Rich
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
Grade pending
Environmental impact
Estimated footprint
Grade pending · 78% ingredient coverage
kg CO2e
≥0.3
per serving
Mixed Greens (lettuce or arugula) drives 70% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
6
Salty
3
Sour
1
Bitter
2
Spicy
Textures
CrispyTenderCrunchy
Aromas
SesameGingeryHerbalUmami
Kitchen Equipment
Techniques
Safety & Storage
Cooking Temperature
Pan-sear scallops until they reach minimum 145°F internal temperature. Scallops continue cooking off heat, so remove from heat just before they appear fully done.
Cross Contamination
Use separate cutting boards and utensils for raw scallops. Prevent drips from raw seafood onto prepared greens or other ready-to-eat ingredients.
Storage
Refrigerate scallops at 40°F or below immediately after purchase. Use within 1-2 days for optimal freshness and safety.
High Risk Population
Pregnant individuals, elderly, young children, and immunocompromised persons should ensure scallops are cooked to proper temperature throughout. Those with mollusk allergies must avoid this dish entirely.
Handling
Pat scallops thoroughly dry before searing to achieve proper caramelization. Residue moisture leads to steaming rather than searing, compromising texture and food safety.
Shelf Life
Use fresh scallops within 2 days of purchase. Discard any scallops with off-odor or slimy texture, as these indicate spoilage.
Pro Tips
Technique
Pat your scallops absolutely dry before they hit the pan — moisture is the enemy of that golden sear you want. I always give them a little rest on a paper towel before cooking.
Substitution
No fresh ginger on hand? Swap in ½ teaspoon ground ginger for a more concentrated, almost citrusy warmth. It'll still deliver that ginger punch.
Flavor Boost
Whisk a tiny drop of fish sauce into your soy-glaze — the deep umami flavor will make people wonder what your secret is. They won't guess fish sauce.
From the chef
I first made this for my sister when she was skeptical about 'fancy' restaurant scallops. She was shocked how simple it was — just like making a sticky glaze for chicken wings, but with ginger and soy instead of BBQ sauce. The key is getting that caramelized crust on the scallops while keeping them tender inside. Think of it as your gateway to cooking seafood with confidence.
TagsWeeknight DinnerQuickUmami ForwardGluten Free OptionSeafoodSalad
AllergensSoySesameMollusks
Source: generated · May 30, 2026