Yields Serves 4 Total Time 30 mins

This recipe, inspired by a dish we had at Mister Jiu's restaurant in San Francisco's Chinatown, is simpler than chef Brandon Jew's version but delivers the same umami goodness. Serve with steamed rice.

Wine pairing: Dutton-Goldfield 2015 Chileno Valley Vineyards Riesling (Marin County; $30)

How to Make It

Step 1
1

Lay scallops on a paper towel-lined plate and bring to room temperature, about 15 minutes. Season with salt and pepper and let stand 5 more minutes. While scallops rest, halve bok choy lengthwise (cut into quarters if large). Thinly slice green onions. Peel and mince garlic and ginger.

Step 2
2

Heat a large (not nonstick) frying pan over medium-high heat until hot. Swirl in oil, then arrange scallops in a single layer in pan with ample space around each. Cook scallops, without moving, until golden and crusty underneath, about 2 minutes; then turn and cook, 1 minute more. Remove from heat and let sit in pan 1 minute to finish cooking through, then transfer to a plate.

Step 3
3

Return pan to medium-high heat and add prosciutto in a single layer. Cook until crisp, in batches if needed, about 2 minutes, turning once. Drain on a paper towel-lined plate to cool.

Step 4
4

Add enough oil to pan to make 1 tbsp. fat. Add green onions, garlic, and ginger and cook, stirring, until fragrant, about 30 seconds. Increase heat to high and add bok choy; cook, stirring frequently, until bok choy stems are tender-crisp, about 4 minutes. Add soy sauce and chile flakes and cook until most of soy sauce is gone, no more than 1 minute.

Step 5
5

Spread bok choy on a large platter; top with scallops and shards of prosciutto.

6

*Dry-packed scallops are free of preservatives and brown better when you cook them.

Ingredients

 16 large dry-packed sea scallops* (about 1 in. wide; about 1 lb. total)
 1/4 teaspoon kosher salt
 1/4 teaspoon pepper
 6 to 8 heads baby bok choy (about 1 1/2 lbs.)
 5 green onions
 3 garlic cloves
 1 piece fresh ginger (1 in.)
  About 1 tbsp. canola oil
 4 very thin slices prosciutto (about 1 1/2 oz.)
 2 tablespoons reduced-sodium soy sauce
 1/4 teaspoon red chile flakes

Directions

Step 1
1

Lay scallops on a paper towel-lined plate and bring to room temperature, about 15 minutes. Season with salt and pepper and let stand 5 more minutes. While scallops rest, halve bok choy lengthwise (cut into quarters if large). Thinly slice green onions. Peel and mince garlic and ginger.

Step 2
2

Heat a large (not nonstick) frying pan over medium-high heat until hot. Swirl in oil, then arrange scallops in a single layer in pan with ample space around each. Cook scallops, without moving, until golden and crusty underneath, about 2 minutes; then turn and cook, 1 minute more. Remove from heat and let sit in pan 1 minute to finish cooking through, then transfer to a plate.

Step 3
3

Return pan to medium-high heat and add prosciutto in a single layer. Cook until crisp, in batches if needed, about 2 minutes, turning once. Drain on a paper towel-lined plate to cool.

Step 4
4

Add enough oil to pan to make 1 tbsp. fat. Add green onions, garlic, and ginger and cook, stirring, until fragrant, about 30 seconds. Increase heat to high and add bok choy; cook, stirring frequently, until bok choy stems are tender-crisp, about 4 minutes. Add soy sauce and chile flakes and cook until most of soy sauce is gone, no more than 1 minute.

Step 5
5

Spread bok choy on a large platter; top with scallops and shards of prosciutto.

6

*Dry-packed scallops are free of preservatives and brown better when you cook them.

Scallops with Baby Bok Choy and Prosciutto