Sweet-and-Sour Scallops

• 3/4 cup pineapple juice
• 1 1/2 tablespoons soy sauce
• 4 teaspoons cornstarch
• 2 teaspoons rice vinegar
• 2 tablespoons vegetable oil
• 6 green onions, chopped
• 4 garlic cloves, chopped
• 2 tablespoons chopped peeled fresh ginger
• 1 tablespoon chopped seeded jalapeno chili
• 1 pound sea scallops, cut horizontally in half
• 2 small red bell peppers, thinly sliced into strips
• 1 small head of bok choy, coarsely chopped (about 4 cups)

1. Stir pineapple juice, soy sauce, cornstarch, and vinegar in small bowl until cornstarch dissolves.
2. Heat oil in heavy large skillet over high heat.
3. Add green onions, garlic, ginger, and chili and stir 1 minute.
4. Add scallops, red bell peppers, and bok choy to skillet.
5. Stir-fry until scallops are almost cooked through, about 4 minutes.
6. Stir cornstarch mixture to reblend and add to skillet.
7. Stir until sauce comes to boil and thickens and vegetables and scallops are cooked through, about 1 minute.
8. Season with salt and pepper.

pineapple juice, soy sauce, cornstarch, rice vinegar, vegetable oil, green onions, garlic, fresh ginger, jalapeno chili, red bell peppers, head of bok choy

Taken from www.epicurious.com/recipes/food/views/sweet-and-sour-scallops-106951 (may not work)