Today’s recipe is for pan-seared sea scallops with an Asian-style combination of sautéed Portobello mushrooms, baby bok choy and colorful sliced peppers all tossed with a sesame, soy and ginger dressing.

Ingredients:
1/4 cup soy sauce
1 tbs sesame oil
2 tbs rice vinegar or white vinegar
Light brown sugar
1 tbs minced fresh ginger
2 chopped green onions
Red pepper flakes
1 medium sliced onion
2 Portobello mushrooms
Olive oil
A handful of sliced peppers
2 rough chopped baby bok choy
Scallops

Procedure:
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 sautéing 1 medium sliced onion and 2 thinly sliced Portobello mushrooms in a good splash of olive oil on medium high heat.

Then add another splash of olive oil, a handful of sliced peppers, and 2 rough chopped baby bok choy. 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. Cook them to your liking, browning up both flat sides.