Scallops and Bok Choy with Balsamic Sauce

• 1 teaspoon olive oil
• 1 pound bay scallops, rinsed and patted dry
• 4 stalks of bok choy, ends trimmed, stalks and leaves cut crosswise into 1/2-inch slices
• 1/2 cup roasted red bell peppers, cut into thin strips
• 2 medium green onions, cut into 1-inch pieces
• 1/4 cup Chicken Broth (page 50) or commercial fat-free, low-sodium chicken broth
• 2 medium garlic cloves, minced
• 1/8 teaspoon pepper
• 2 tablespoons balsamic vinegar

1. In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom.
2. Cook the scallops in a single layer with some space between the pieces (so they dont steam).
3. Cook for 1 minute, stirring occasionally after 30 seconds.
4. (If the scallops were frozen, they may need to cook for an additional 1 to 2 minutes to evaporate the extra liquid they release.)
5. Stir in the remaining ingredients except the vinegar.
6. Cook, covered, for 1 to 2 minutes, or until the scallops are cooked through (white and opaque, not translucent, in the center), stirring occasionally.
7. Watch carefully; scallops become rubbery when overcooked by even 1 or 2 minutes.
8. Using a slotted spoon, transfer the scallop mixture to a serving platter.
9. Cover to keep warm.
10. Add the vinegar to the liquid in the skillet.
11. Cook for 1 to 2 minutes, or until the liquid is reduced by half.
12. Pour over the scallops.
13. When scallops are called for, you can use either sea or bay scallops.
14. Bay scallops (as many as 40 per pound) are milderand more expensivethan sea scallops (12 to 15 per pound).
15. To substitute sea scallops for bay, cut the sea scallops in halves, quarters, or slices.
16. Look for bok choy, with its long white stalks and large dark green leaves, near the cabbage in the produce section.
17. Slices of raw bok choy stalks add a pleasant crunch to salads.
18. Both the stalks and the leaves are good in stir-fry dishes and soups.
19. (Per serving)
20. Calories: 128
21. Total fat: 2.0g
22. Saturated: 0.5g
23. Trans: 0.0g
24. Polyunsaturated: 0.5g
25. Monounsaturated: 1.0g
26. Cholesterol: 37mg
27. Sodium: 213mg
28. Carbohydrates: 7g
29. Fiber: 1g
30. Sugars: 2g
31. Protein: 20g
32. Calcium: 47mg
33. Potassium: 474mg
34. 1/2 other carbohydrate
35. 3 very lean meat

olive oil, bay scallops, stalks of bok choy, red bell peppers, green onions, chicken broth, garlic, pepper, balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/scallops-and-bok-choy-with-balsamic-sauce-392040 (may not work)