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1
In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom.
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2
Cook the scallops in a single layer with some space between the pieces (so they dont steam).
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3
Cook for 1 minute, stirring occasionally after 30 seconds.
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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.)
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5
Stir in the remaining ingredients except the vinegar.
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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.
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7
Watch carefully; scallops become rubbery when overcooked by even 1 or 2 minutes.
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8
Using a slotted spoon, transfer the scallop mixture to a serving platter.
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9
Cover to keep warm.
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10
Add the vinegar to the liquid in the skillet.
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11
Cook for 1 to 2 minutes, or until the liquid is reduced by half.
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12
Pour over the scallops.
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13
When scallops are called for, you can use either sea or bay scallops.
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14
Bay scallops (as many as 40 per pound) are milderand more expensivethan sea scallops (12 to 15 per pound).
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15
To substitute sea scallops for bay, cut the sea scallops in halves, quarters, or slices.
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16
Look for bok choy, with its long white stalks and large dark green leaves, near the cabbage in the produce section.
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17
Slices of raw bok choy stalks add a pleasant crunch to salads.
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18
Both the stalks and the leaves are good in stir-fry dishes and soups.
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19
(Per serving)
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20
Calories: 128
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21
Total fat: 2.0g
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22
Saturated: 0.5g
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23
Trans: 0.0g
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24
Polyunsaturated: 0.5g
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25
Monounsaturated: 1.0g
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26
Cholesterol: 37mg
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27
Sodium: 213mg
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28
Carbohydrates: 7g
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29
Fiber: 1g
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30
Sugars: 2g
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31
Protein: 20g
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32
Calcium: 47mg
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33
Potassium: 474mg
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34
1/2 other carbohydrate
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35
3 very lean meat
