Step 1

Spread bok choy on a large platter; top with scallops and shards of prosciutto.

Step 2

*Dry-packed scallops are free of preservatives and brown better when you cook them.

Step 3

Return pan to medium-high heat and add prosciutto in a single layer. Cook until crisp, in batches if needed, about 2 minutes, turning once. Drain on a paper towel-lined plate to cool.

Step 4

Add enough oil to pan to make 1 tbsp. fat. Add green onions, garlic, and ginger and cook, stirring, until fragrant, about 30 seconds. Increase heat to high and add bok choy; cook, stirring frequently, until bok choy stems are tender-crisp, about 4 minutes. Add soy sauce and chile flakes and cook until most of soy sauce is gone, no more than 1 minute.