16 ounces whole-grain penne pasta
8 ounces scallops
½ cup capers, drained
1 roasted red pepper, chopped
1 head baby bok choy, julienned
1 teaspoon smoked black pepper
¼ cup white balsamic vinegar
¼ cup olive oil
Cook penne pasta in salted water until al dente. Drain thoroughly.
Season the scallops with sea salt and freshly ground black pepper. Sear in a hot skillet until cooked through. Set aside to cool. Roughly chop.
Place cooked pasta, scallops, capers, red pepper, and bok choy in a large bowl. Whisk together the smoked pepper, vinegar, and oil in a separate jar and then pour over the salad. Stir just until combined. Refrigerate until ready to serve.