Best Scallop Rice Bowls With Crunchy Spice Oil Recipes

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

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

Crunchy Spice Oil image

Provided by Anna Stockwell

Yield 1⅓ cup

Number Of Ingredients 10

1 cup sunflower or other neutral oil
6 garlic cloves, finely chopped
¼ cup sesame seeds
2 Tbsp. black mustard seeds
4 tsp. cumin seeds
1 Tbsp. pink peppercorns, lightly crushed
1 Tbsp. crushed red pepper flakes
2 tsp. kosher salt
1 tsp. paprika
1 tsp. pure maple syrup

Steps:

Heat oil, garlic, sesame seeds, mustard seeds, cumin seeds, pink peppercorns, and red pepper flakes in a small saucepan over medium-high until oil is sizzling and bubbling, about 2 minutes. Immediately reduce heat to low and continue to cook, stirring constantly, until garlic is golden brown and spices are fragrant, about 5 minutes. Remove from heat and stir in salt, paprika, and maple syrup. Let cool. Transfer to an airtight container.
Do ahead: Spice oil can be made 1 month ahead. Cover and chill.