Best Scallop Rice Bowls With Crunchy Spice Oil Recipes

Asian Scallop Rice Bowl image

Provided by gailanng

Time 23m

Yield 4 serving(s)

Number Of Ingredients 11

5 tablespoons teriyaki sauce
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1/4 teaspoon crushed red pepper flakes
1 tablespoon vegetable oil
1 (8 ounce) package mixed baby bell peppers, seeded and cut into 1/2-inch pieces
1/2 lb bay scallop
2 teaspoons peeled minced gingerroot
3 green onions, cut into 2-inch pieces
3 cups hot cooked brown rice (can sub white, jasmine or basmati)
sesame seeds, toasted and optional (black or white)

Steps:

For the sauce, in a small bowl stir together teriyaki sauce, vinegar, sesame oil, red pepper flakes, and salt and pepper to taste; set aside.
In a large skillet heat oil over medium-high heat. Add bell peppers; cook and stir 4 minutes or until crisp-tender. Add scallops and ginger; cook and stir 2 minutes. Add green onions; cook 1 minute or until scallops are opaque and firm. Stir in sauce; cook 1 minute. Spoon rice into 4 individual bowls. Spoon scallop mixture over rice. Sprinkle with sesame seeds, if desired, and serve.

Nutrition Facts : Calories 299.6, Fat 8.4, SaturatedFat 1.3, Cholesterol 13.6, Sodium 1090.5, Carbohydrate 43.5, Fiber 4, Sugar 4.9, Protein 12.3

Spicy Bay Scallop Rice Bowl image

Provided by EdraAnn

Categories < 60 Mins

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

Scallop Rice Bowls With Crunchy Spice Oil image

Provided by Anna Stockwell

Yield 4 servings

Number Of Ingredients 7

1 lb. dry sea scallops, side muscles removed
1 tsp. kosher salt, divided
1 tsp. finely grated peeled ginger
3 Tbsp. vegetable oil, divided
2 bunches Tuscan kale, ribs and stems removed
1 avocado, sliced
Steamed rice, Crunchy Spice Oil, lemon wedges (for serving)

Steps:

Pat scallops dry, then season on all sides with ½ tsp. salt.
Heat ginger and 1 Tbsp. oil in a large high-sided skillet or medium Dutch oven over medium until oil is hot. Add kale and ¼ cup water and toss to coat. Cook until kale is wilted and water is evaporated, 5-7 minutes. Season with remaining ½ tsp. salt.
Meanwhile, heat remaining 2 Tbsp oil in large nonstick or cast-iron skillet over medium-high until shimmering. Cook scallops until golden brown and firm to the touch, about 3 minutes per side.
Divide scallops among shallow bowls or plates; arrange kale, avocado, and some rice next to scallops. Drizzle with spice oil and serve with lemons for squeezing over.