|Prep Time:||15 Min||Servings:||6 servings||Difficulty:||Medium|
- 4 Bok choy, stalks
- 2 Green onions
- 1⁄2 cup Bottled roasted red bell peppers, rinsed and drained
- 1 tsp Olive oil
- 1 lb. Bay scallops, patted dry with paper towels
- 1⁄4 cup Reduced sodium chicken broth
- 2 cloves Garlic, minced
- 1/8 tsp Black pepper
- 2 tbsp Balsamic vinegar
- Trim ends off bok choy and green onions. Cut stalks and leaves off bok choy horizontally into 1⁄2 inch slices. Cut green onions into 1 inch pieces. Cut roasted pepper into thin strips.
- Heat a large non-stick skillet over medium-high heat. Add oil and swirl to coat bottom. Cook scallops for 1 minute, stirring occasionally after 30 seconds. If scallops have been previously frozen, they may release liquid in the skillet and need to cook an additional 1-2 minutes to evaporate extra liquid.
- Stir in all ingredients except vinegar. Cook, covered, for 1-2 minutes or until scallops are cooked through (white and opaque, not translucent in centre), stirring occasionally. Watch carefully, scallops become rubbery when overcooked. With a slotted spoon transfer scallops and vegetables to a serving platter. Cover with aluminum foil to keep warm.
- Add vinegar to liquid in skillet. Cook uncovered, over medium-high heat for 1-2 minutes or until liquid is reduced by half. Pour over scallops and serve warm.
Nutritional information per serving: Protein 20g Total Fat 2g Carbohydrates g Calories 128 Sodium 227mg Cholesterol 37mg