This recipe, inspired by a dish we had at Mister Jiu's restaurant in San Francisco's Chinatown, is simpler than chef Brandon Jew's version but delivers the same umami goodness. Serve with steamed rice.Wine pairing: Dutton-Goldfield 2015 Chileno Valley Vineyards Riesling (Marin County; $30)

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Recipe Summary

30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Spread bok choy on a large platter; top with scallops and shards of prosciutto.

  • *Dry-packed scallops are free of preservatives and brown better when you cook them.

  • Return pan to medium-high heat and add prosciutto in a single layer. Cook until crisp, in batches if needed, about 2 minutes, turning once. Drain on a paper towel-lined plate to cool.

  • Add enough oil to pan to make 1 tbsp. fat. Add green onions, garlic, and ginger and cook, stirring, until fragrant, about 30 seconds. Increase heat to high and add bok choy; cook, stirring frequently, until bok choy stems are tender-crisp, about 4 minutes. Add soy sauce and chile flakes and cook until most of soy sauce is gone, no more than 1 minute.

Nutrition Facts

340 calories; calories from fat 16%; protein 20g; fat 6g; saturated fat 1g; carbohydrates 11g; fiber 2.6g; sodium 1163mg; cholesterol 37mg.