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beautifulpicturesofhealthyfood:

muffintop-less:

Asian Greens with Pan-Seared Scallops
Serves 4

Ingredients

• 2 bunches/ bags mixed Asian greens ( savvoy cabbage, tat soi, bok choy, spinach etc.) 
• 1 green garlic stalk or 1 clove regular garlic, minced 
• 1 Tablespoon oyster sauce 
• ½ Tablespoon sesame oil 
• Drizzle hot chili oil, optional for serving 2 cups 
• small frozen scallops or 20 large, thawed

Directions
Heat pan or wok over medium high heat and spray with oil. Add minced green garlic or minced garlic clove. Sauté over medium high heat until tender about 30 seconds. Add greens and combine with oil and garlic. Cook until the mixture wilts. Add the oyster sauce and sesame oil and stir to combine. Remove the greens to a serving dish or individual plates. Wipe out the pan. Spray with oil and add thawed scallops. Sear scallops on both sides until opaque and cooked through. Serve scallops on a bed of greens and drizzle with hot chili oil if desired.

• Dark leafy greens and cruciferous vegetables are an excellent source of vitamins, minerals, and antioxidants that help prevent cancer.
• Scallops are a great source of protein, vitamin B12, and omega-3 fatty acids.

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