Date Night Meal: Seared Scallops with Bok Choy

10 Diver Sea Scallops (Large), 10 scallops:
1 tbsp Seasoned Rice Wine Vinegar
1 tbsp Mirin.
0.25 teaspoon Fresh - Ginger,grated
2 tsp vegetable oil
0.5 tsp Oil - Sesame,
2 baby bok choy, quartered lengthwise
Green section of medium Scallion, thinly sliced
2 tsp Light Yellow Miso

Whisk first 4 ingredients and 1 tbsp water and set aside.

Heat 1 tsp vegetable oil and 1/4tsp sesame oil in nonstick skillet. Add bok choy and cook until wilted. Remove and set aside in two bowls.

Heat 1 tsp vegetable oil and 1/4tsp sesame oil in nonstick skillet. Sprinkle dry scallops with pepper and add to skillet. Sear until brown on each side, about 1.5 minutes per side. Remove pan from heat and place scallops between bok choy.

Add miso sauce to skillet, stir until warm, about 3 seconds. Drizzle over scallops and bok choy. Sprinkle with scallions.