Chilli Jam Scallops with Asian Greens

Elevate your seafood game with this vibrant recipe for Chilli Jam Scallops with Asian Greens. Succulent scallops are perfectly seared to a golden caramel crust and glazed in a rich, sweet-yet-spicy chilli jam sauce for an irresistible umami kick. Paired with tender, sautéed baby bok choy tossed in a fragrant sesame, soy, and honey dressing, this dish strikes a perfect balance of heat, sweetness, and earthy greens. Finished with a touch of fresh lime juice and sprinkled with sesame seeds for added crunch, this 25-minute recipe is ideal for an elegant dinner or a quick gourmet weeknight treat. Perfect for seafood lovers seeking bold Asian-inspired flavors, it’s a true feast for the senses!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 2

Ingredients

• 12 pieces scallops
• 3 tablespoons chilli jam
• 4 heads baby bok choy
• 2 teaspoons sesame oil
• 3 cloves garlic
• 1 teaspoon ginger
• 2 tablespoons soy sauce
• 1 teaspoon honey
• 2 tablespoons vegetable oil
• 1 small red chilli
• 1 lime
• 1 teaspoon sesame seeds
• 1 pinch salt
• 1 pinch pepper

Directions

Step 1

Prepare the baby bok choy by slicing each head lengthwise into halves or quarters depending on size. Rinse thoroughly and set aside.

Step 2

Finely mince the garlic and ginger. Deseed and finely slice the red chilli.

Step 3

Pat the scallops dry with paper towels and lightly season with a pinch of salt and pepper on both sides.

Step 4

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the scallops and sear for 1-2 minutes on each side until they are golden brown and caramelized. Remove scallops from the pan and set aside.

Step 5

Reduce the heat to medium and add the remaining tablespoon of vegetable oil to the same skillet. Stir in the garlic and ginger, and cook for 30 seconds until fragrant.

Step 6

Add the chilli jam to the skillet, stirring to coat the ginger and garlic. Return the scallops to the pan and gently toss to glaze the scallops with the chilli jam mixture. Remove from heat and set aside, keeping warm.

Step 7

In a separate pan or wok, heat the sesame oil over medium heat. Add the sliced chilli and cook for 30 seconds. Add the baby bok choy and toss to coat.

Step 8

Pour the soy sauce and honey over the bok choy and cook for 2-3 minutes, stirring frequently, until the greens are tender but still vibrant. Remove from heat.

Step 9

To serve, arrange the bok choy on a plate. Top with the glazed scallops and drizzle with any remaining sauce from the skillet.

Step 10

Garnish with sesame seeds and a squeeze of lime juice, and serve immediately.

Nutrition Facts

Serving size	(1401.4g)

Amount per serving	% Daily Value*
Calories	1132.0

Total Fat 59.9g	0%
Saturated Fat 8.6g	0%
Polyunsaturated Fat 29.9g
Cholesterol 108mg	0%
Sodium 2900.3mg	0%
Total Carbohydrate 89.3g	0%
Dietary Fiber 10.8g	0%
Total Sugars 53.0g
Protein 71.4g	0%

Vitamin D 0IU	0%
Calcium 919.8mg	0%
Iron 9.4mg	0%
Potassium 3204.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.6%

Protein: 24.2%

Carbs: 30.2%