The marinade creates lots of flavour, and then it just takes a very short time on the grill to bring this together. 






Skill level

Average: 5 (2 votes)


  • 16 jumbo scallops (16/20 count), clean and debearded
  • 8 baby bok choy, cleaned and cut in half length ways



  • 1½ tbsp (30 ml) soy sauce
  • 3 tsp (15 ml) fish sauce
  • 3 tsp (15 ml) honey (15ml)
  • Juice and zest of 1 lime
  • 3 tsp grated fresh ginger
  • ¼ cup fresh coriander (cilantro) leaves
  • 2 tbsp + 1 tsp (45 ml) toasted sesame seeds
  • 3 tsp (15 ml) sesame oil
  • 3 tsp (15 ml) fresh chopped garlic

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Serves 6 as a side dish or appetiser

Marinating time: 20-30 minutes

  1. In a medium-sized bowl, combine all marinade ingredients. Using separate containers, pour half of the marinade over scallops and the remaining half over bok choy. Allow to marinade for 20 minutes.
  2. Preheat barbeque grill to 204°C (400°F) or high heat.
  3. Remove scallops from marinade and pat dry.
  4. Oil barbeque grill.
  5. Place scallops and bok choy on grill. Grill scallops for 45 seconds per side or until scallops are golden brown with a slightly crisp exterior. Grill bok choy for approximately 30 seconds per side or until leaves are bright green and heart is golden brown.
  6. Remove from grill. Serve immediately.