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

Instructions

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.