Wok Charred Scallops with Ginger-Scallion Oil

Chinese

Medium · Hot

Wok Charred Scallops with Ginger-Scallion Oil

Restaurant-quality seared scallops finished with a fragrant ginger-scallion oil. The high heat of a carbon steel wok creates that signature char while the warm aromatics bring bold, fresh flavor to every bite.

Recipe by

Mei-Lin Zhou

The Wok Hei Chaser

Prep

20 min

Cook

8 min

Total

28 min

Method

Remove scallops from refrigerator 20 minutes before cooking. Pat each scallop completely dry with paper towels — moisture is the enemy of a good sear. Season both flat sides with salt and white pepper.

Prepare the aromatics: cut ginger into thin matchsticks, slice scallions on a bias, and thinly slice the garlic. Keep each in separate small bowls.

Set a carbon steel wok over your highest heat burner until the wok bottom begins to smoke lightly, about 3-4 minutes. Add 2 tablespoons olive oil and let it shimmer and pool across the surface, about 30 seconds.

Carefully lay scallops in the wok with flat side down, ensuring they are not touching. Cook undisturbed for 90 seconds until a deep mahogany crust forms on the edges. Flip each scallop and cook 60-90 seconds more until the second side is charred and internal temperature reaches 57C/135F (carryover will bring it to 63C/145F). Transfer to a plate.

In the same wok over medium-high heat, add remaining 1 tablespoon olive oil. Add garlic and ginger, stir-fry for 30 seconds until fragrant and just beginning to turn pale gold.

Add scallions and toss for 15 seconds to soften slightly. Remove from heat and immediately stir in sesame oil — the residual heat will bloom its aroma without burning.

Arrange seared scallops on serving plates. Spoon the hot ginger-scallion oil and aromatics evenly over each scallop. Serve immediately over steamed white rice, if you like.

Nutri-Score

Excellent balance

A–E · lower is better · score -2

Calories

1022

per serving

High in protein · 71gLow sugar · 1gLow saturated fat · 6g

Protein

71g

Carbs

110g

Fat

31g

Sat. fat

Fiber

Sugar

Sodium

1178mg

Dairy FreeGluten FreeHeart HealthyLow SodiumHigh ProteinLow CarbWeight Management

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Grade pending

Environmental impact

Estimated footprint

Grade pending · 74% ingredient coverage

kg CO₂e

≥0.6

per serving

Steamed White Rice drives 73% 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

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

CrispyTender

Aromas

Ginger ForwardHerbalPungentSmoky

Kitchen Equipment

Primary Tool

Wok

Rice Cooker Wok Chef Knife Cutting Board Paper Towels

Techniques

High Heat SearingStir Frying Toasting

Safety & Storage

Cooking Temperature

Scallops must reach internal temperature of 57C/135F with carryover cooking bringing them to 63C/145F. Use a calibrated instant-read thermometer. The wok must smoke lightly before adding oil and scallops.

Cross Contamination

Raw scallops are a raw shellfish product. Use separate cutting boards, utensils, and plates for raw and cooked scallops. Do not use marinade from raw scallops on finished dish.

Handling

Scallops must be patted COMPLETELY dry before seasoning and searing. Residual moisture creates steam, prevents searing, and can cause oil to splatter violently.

Equipment Safety

Carbon steel wok over maximum heat burner creates extreme temperatures. The wok handle, sides, and rim will be dangerously hot. Use proper wok spatula with long handle and heat-resistant mitts.

Storage

Fresh scallops should be cooked the same day purchased or moved to coldest part of refrigerator. Discard any scallops with strong fishy odor, slimy texture, or whose packaging smells off.

High Risk Population

Shellfish allergens cause severe reactions in sensitive individuals. For elderly, immunocompromised, or pregnant individuals, ensure scallops are cooked to minimum 63C/145F internal temperature throughout.

Allergen Warning

This dish contains SHELLFISH (scallops) and SESAME (sesame oil). Both are major allergens. When serving, clearly label dish contents for guests with food allergies.

Pro Tips

Technique

The secret to restaurant-quality sear is patience before the flip — once your scallops hit the wok, do not touch them for 90 seconds. That restraint is what builds the mahogany crust that makes people ask for your secret.

Substitution

If fresh ginger isn't available, substitute with an equal amount of pre-minced ginger from the jar, though freshly julienned ginger delivers far superior aroma and texture.

From the chef

Wok hei belongs to more than just weeknight vegetables — that same breath of fire can transform delicate scallops into something extraordinary. The key is extreme heat and completely dry scallops: moisture is the enemy of a good sear, and a mahogany crust on each flat side is the goal. A quick ginger-scallion oil, bloomed in sesame off the heat, finishes every bite with bold, aromatic elegance. This is restaurant-quality technique you can execute at home when you stop being timid about heat.

Mei-Lin ZhouThe Wok Hei Chaser

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TagsWeeknight DinnerWok CookedQuickSeafoodHigh HeatAromatic

AllergensShellfishSesame

Source: generated · June 13, 2026