SPICY BAY SCALLOP RICE BOWL

Spicy Bay Scallop Rice Bowl image

Provided by EdraAnn

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

1 cup mayonnaise
3 tablespoons ketchup
1 teaspoon sugar, White
1 dash garlic powder
1 dash onion powder
1 dash cayenne powder
2 tablespoons hot sauce, Sriracha
1 teaspoon rice wine vinegar
2 lbs bay scallops
2 cups cooked rice (I use Alton Brown's Sushi Rice Recipe in my Instant Pot.)
1 avocado, Diced
1 tomatoes, Small Diced
1 cucumber, julienned
2 imitation crab sticks
1 jalapeno, Sliced
1 cup edamame
1 carrot, julienned

Steps:

Make Rice. And set aside.
Preheat oven to 425 Degrees F.
Spicy Sauce: Whisk together the first 8 ingredients. Add more or less Sriracha to your preferred heat level.
Place the Scallops into a baking dish and add 1/2 cup of the Spicy Sauce. Mix well and spread scallops and spead evenly into one layer.
Bake Scallops for 10 to 12 minutes, until the top is just starting to brown and sizzling and the scallops are barely done. (5-7 minutes in Convection Oven). BARELY DONE is the important part -- you don't want Scallops like rubber.
Assemble: Add 1/2 Cup Rice to each bowl, top with your choice of toppings, scallops, and garnish with remaining Spicy Sauce, Sriracha and Soy Sauce to Taste.

Nutrition Facts : Calories 492.9, Fat 13.3, SaturatedFat 2, Cholesterol 54.6, Sodium 1229.9, Carbohydrate 55, Fiber 7.7, Sugar 7, Protein 40.1