for the dressing:
1/4 cup soy sauce
1 Tbs sesame oil
2 Tbs rice vinegar or white vinegar
pinch light brown sugar
1 heaping Tbs finely minced peeled fresh ginger
approx. 1/4 cup chopped green onion
pinch red pepper flakes
16-20 large sea scallops (dry packed, no water added if possible)
1 medium onion, peeled, halved and thinly sliced
2 large Portobello mushrooms, halved and sliced (gills removed before slicing)
1 large red pepper, deseeded and sliced (or sliced colored peppers totaling one pepper)
2 baby bok choy, well rinsed and rough chopped
olive oil for sauteing veggies and scallops
Make the dressing first by combining 1/4 cup soy sauce with 1 Tbs sesame oil, 2 Tbs rice vinegar or white vinegar, a pinch of light brown sugar, 1 heaping Tbs minced fresh ginger, 2 chopped green onions and a pinch of red pepper flakes and whisk everything up.
The gills of Portobello mushrooms tend to give off a dark, inky liquid when they cook so use a spoon to scrape the gills off before slicing them in half and then crosswise again into thin slices.
Start the cooking process by sauteing 1 medium sliced onion and the 2 thinly sliced Portobello mushrooms......in a good splash of olive oil on medium high heat.....to soften.
Then add another splash of olive oil and a handful of sliced pepper and 2 rough chopped baby bok choy and cook those along until they're tender crisp and then turn the heat off.
At this point, all that's left is to cook the scallops.
Add a splash of olive oil to a large, heavy bottomed nonstick pan on medium high heat and carefully add the salt and pepper seasoned scallops........and cook them to your liking.....browning up both flat sides.
Put some of the sauteed veggies in the center of the plate, place some scallops around and finish by spooning some of the dressing over everything.
Try not to overcrowd the scallops when searing them or they will steam instead of browning and caramelizing a bit. Also try not to overcook the scallops...they don't need to be completely cooked through.