Nutritional Wisdom with Carly Pollack

Scallop Stir-Fry with Sun-Dried Tomatoes and Bok Choy

Submitted by Meg Griffith Washburn
Scallop Stir-Fry with Sun-Dried Tomatoes and Bok Choy Scallop Stir-Fry with Sun-Dried Tomatoes and Bok Choy

Ingredients
2 tbsp ghee
1 medium onion, sliced
2 cloves garlic, minced
8 large scallops, quartered
2 bok choy, cut into 1/2-inch slices
1 cup sun-dried tomatoes
2 tbsp coconut aminos
1/2 tbsp crushed red pepper

Directions
In a large saute' pan or wok, heat the oil over medium-high heat. Stir-fry the onion and garlic until the onion is translucent, about 2 minutes. Add the scallops and cook for 3 minutes. Add the remaining ingredients and cook several minutes more, until the bok choy is wilted.

Serving
2 Servings