Scallops and Bok Choy with Balsamic Sauce

Name: Scallops and Bok Choy with Balsamic Sauce
Yield: Serves 4; 3 ounces scallops per serving
Ingredients: 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

January 26, 2012

On their own, scallops have a rich, sweet flavor. When topped with this bold balsamic sauce, they’re transformed into an extraordinary dish. Serve the scallops and vegetables over steamed rice and add a tossed salad with Sesame-Ginger Dressing (page 95) for a delectable dinner.

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