Seared Scallops with Bok Choy and Miso |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Yellow miso (also known as shinshu miso) is available in the refrigerated Asian foods section of some supermarkets and at natural foods stores and Japanese markets. It adds a mellow, salty flavor to this healthful dish. Look for mirin in the Asian foods section of some supermarkets and at Japanese markets. Ingredients:
1 tablespoon yellow miso (fermented soybean paste) |
1 tablespoon seasoned rice vinegar |
1 tablespoon mirin (sweet japanese rice wine) |
1/4 teaspoon grated peeled fresh ginger |
2 teaspoons vegetable oil, divided |
1/2 teaspoon asian sesame oil, divided |
2 baby bok choy, quartered lengthwise |
10 large sea scallops, side muscle removed, patted dry |
Directions:
1. Thinly sliced green onion tops Whisk first 4 ingredients and 1 tablespoon water in small bowl to blend. Set sauce aside.
2. Heat 1 teaspoon vegetable oil and 1/4 teaspoon sesame oil in large nonstick skillet over medium-high heat. Add bok choy; cook until wilted and brown in spots, turning often with tongs, about 3 minutes. Divide bok choy between 2 plates. Add remaining 1 teaspoon vegetable oil and 1/4 teaspoon sesame oil to same skillet. Sprinkle scallops with pepper; add to skillet. Sear scallops until brown and just opaque in center, about 1 1/2 minutes per side. Remove pan from heat. Place scallops between bok choy. Add miso sauce to skillet; stir just until warm, about 3 seconds (if too thick, add more water by teaspoonfuls). Drizzle sauce over scallops and bok choy. Sprinkle with green onions.
3. Per serving: 319.92 (kcal) calories, 23.5 % calories from fat, 8.51 g fat, 0.83 g saturated fat, 93.55 mg cholesterol, 9.39 g carbohydrates, 0.66 g dietary fiber, 0.73 g total sugars, 8.73 g net carbohydrates, 48.77 g protein Nutritional analysis provided by Bon Appétit
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