Scallop & Bok Choy Noodle Bowl

Bok Choy is found in a lot of Asian meals. The flavor is superb and really melds well with lots of different flavor combinations. My favorite way to eat bok choy is with noodles. Enjoy this dish.

Ingredients:
- 2 medium bok choy
- 2 carrots
- 1 large jalapeno
- 4 garlic cloves, minced
- 2 red chili peppers, (dried and chopped)
- 1/4 pound whole wheat spaghetti, linguini, vermicelli, (your choice)
- 1/2 pound Jumbo Scallops
- vegetable broth
- salt
- pepper
- olive oil

To Make:

Begin by boiling a large pot of water for the pasta. Make sure to salt the water and cook pasta according to package directions, about 9 minutes or until al-dente.

In the meantime, peel the carrots then cut them in half and thinly slice them.  Then drizzle olive oil into a large pan and saute the carrots for about 4 minutes on medium heat. Season with salt and pepper. Add  in the minced garlic. Slice the jalapeno down the middle and remove the seeds. Then thinly slice and add into the mixture. Add in the red chilies. Cook about 5-6 minutes until tender. Next, cut the bottoms off of the bok choy and slice into thin strips. Add into the pan. Drizzle extra olive and season with salt and pepper. Mix together. Cook another 5 minutes or until the bok choy is tender.

Once the pasta is ready, do not drain. Add directly into the pan with veggies. Toss together. Keep on low heat and set aside.

In another medium pan, drizzle with olive oil and set to high heat. Make sure the scallops are completely dry before placing them into the pan. Season them with salt and pepper. Once the pan is ready, cook then about 2 minutes on each side.

To Plate:

Arrange the veggie and pasta mixture in the bottom of a large soup bowl. Place scallops on top. Add 1/2 cup hot vegetable broth over top and serve while hot.