Fresh Scallops & Pak Choi


Preparation info

  • Serves


    • Difficulty


Appears in

China: A Cookbook


By Terry Tan

Published 2020

  • About

Here is a dish with a true imperial flavour, one that Shandong citizens are extremely proud of as a banqueting dish. Use the best scallops you can find — each one large and about 1cm/½in thick. The pak choi here is of the smaller variety, sometimes called Taiwan pak choi, with pale green stalks and dark green leaves. This dish is sometimes served with the pak choi arranged to look like the spokes of a wheel, with the scallops on top.


  • 300 g/11 oz pak choi/bok choy
  • 300 g/11 oz fresh scallops
  • 15 ml/1 tbsp vegetable oil
  • 15 ml/1 tbsp crushed ginger
  • 15 ml/1 tbsp crushed garlic
  • 15 ml/1 tbsp sesame oil
  • 30 ml/2 tbsp Shaoxing wine or dry sherry
  • 2.5 ml/½ tsp salt
  • 2.5 ml/½ tsp ground black pepper
  • a pinch of sugar


    1. Trim off the hard root end of the pak choi, while leaving them whole and as complete stalks. Bring a pan of water to the boil and blanch the pak choi for 1 minute, then lift out using tongs and drain. Blanch the scallops in the water for 20 seconds, then drain.
    2. Heat the oil in a wok and fry the ginger and garlic for 2 minutes. Add the sesame oil, wine or sherry, salt, pepper and sugar. Stir for 30 seconds, then add the pak choi and scallops.
    3. Continue to stir-fry for 1 minute, then serve immediately.