Scallops with Baby Bok Choy and Prosciutto Recipe – Sunset Magazine

Ingredients

• 16 large dry-packed sea scallops* (about 1 in. wide; about 1 lb. total)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 6 to 8 heads baby bok choy (about 1 1/2 lbs.)
• 5 green onions
• 3 garlic cloves
• 1 piece fresh ginger (1 in.)
• About 1 tbsp. canola oil
• 4 very thin slices prosciutto (about 1 1/2 oz.)
• 2 tablespoons reduced-sodium soy sauce
• 1/4 teaspoon red chile flakes