Sweet And Spicy Scallops And Bok Choy - cooking recipe

Ingredients

8 baby bok choy, quartered
16 sea scallops or 40 bay scallops
1/8 teaspoon salt
4 teaspoons butter
1/2 cup Thai sweet chili sauce
1/4 cup water
1 tablespoon rice wine vinegar

Preparation

Heat a large frying pan over medium-high heat. When hot, spray with oil. Add bok choy (it will cook down). Stir often until tender-crisp, about 3 to 4 minutes. Remove to a platter and tent with foil to keep warm.
Meanwhile, pat scallops dry, sprinkle with salt and season with fresh pepper.
Melt butter in pan over medium. Add scallops (in 2 batches if necessary). Cook 2 minutes and flip to cook other side for 1 to 2 more minutes. If butter turns dark, turn heat down slightly. Only cook for 1 minute per side if using the small scallops.
Remove scallops to platter, on top of bok choy and tent with foil.
Add sweet chili sauce, water and vinegar to pan. Boil, stirring until thickened slightly, about 1 to 2 minutes. Pour sauce over scallops and bok choy. Serve with rice.