Spicy Bay Scallop Rice Bowl
This dish highlights fresh bay scallops, which are baked in a homemade spicy sauce. The scallops are served over rice and topped with a colourful selection of fresh vegetables and imitation crab. The recipe comes together in under an hour, making it a great option for a flavourful weeknight dinner. If your scallops are very fresh, you can skip the baking step.
Ingredients
- 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
Method
- Prepare the rice according to your preferred method and set it aside.
- Heat your oven to 425 Degrees F.
- For the spicy sauce, combine the mayonnaise, ketchup, sugar, garlic powder, onion powder, cayenne powder, Sriracha, and rice wine vinegar in a bowl, whisking them together. Adjust the amount of Sriracha to suit your taste.
- Put the bay scallops into a baking dish and pour in 1/2 cup of the prepared spicy sauce. Toss to coat the scallops thoroughly, then arrange them in a single, even layer.
- Bake the scallops for 10 to 12 minutes. They are ready when the top just begins to brown and sizzle, and the scallops are only just cooked through. In a convection oven, this will take 5-7 minutes. It is crucial not to overcook them.
- To assemble each bowl, place 1/2 cup of the cooked rice as a base. Add your chosen toppings, followed by the baked scallops. Finish with a drizzle of the remaining spicy sauce, plus extra Sriracha and soy sauce as desired.
Nutrition (per serving)
Sodium1229900 mg
Recipe details
Category< 60 Mins
AuthorEdraAnn
