Yellow miso (also known as shinshu miso) is available in the refrigerated Asian foods section of some supermarkets and at natural foods stores
Thinly sliced green onion tops Whisk first 4 ingredients and 1 tablespoon water in small bowl to blend. Set sauce aside.
Heat 1 teaspoon vegetable oil and 1/4 teaspoon sesame oil in large nonstick skillet over medium-high heat. Add bok choy; cook until wilted and brown in spots, turning often with tongs, about 3 minutes. Divide bok choy between 2 plates. Add remaining 1 teaspoon vegetable oil and 1/4 teaspoon sesame oil to same skillet. Sprinkle scallops with pepper; add to skillet. Sear scallops until brown and just opaque in center, about 1 1/2 minutes per side. Remove pan from heat. Place scallops between bok choy. Add miso sauce to skillet; stir just until warm, about 3 seconds (if too thick, add more water by teaspoonfuls). Drizzle sauce over scallops and bok choy. Sprinkle with green onions
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|Serving Size: 1 Serving (228g)|
|Recipe Makes: 2|
|Calories from Fat: 60 (22%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 101.5mg||31 %|
|Sodium 792.6mg||27 %|
|Potassium 944.5mg||25 %|
|Total Carbohydrate 2.6g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 2g|
|Protein 44.4g||63 %|
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Calories per serving: 267
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