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.
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
How to Make It
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.
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.
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.
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.
Spread bok choy on a large platter; top with scallops and shards of prosciutto.
*Dry-packed scallops are free of preservatives and brown better when you cook them.
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