ASIAN SCALLOP RICE BOWL
Make and share this Asian Scallop Rice Bowl recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 23m
Yield 4 serving(s)
Number Of Ingredients 11
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
SESAME-CRUSTED, PAN-SEARED SCALLOPS WITH ASIAN VINAIGRETTE
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a small bowl add ginger, garlic, green onion, cilantro, rice wine vinegar, sesame oil, soy, 1 tablespoon of canola oil, and sake. Whisk ingredients together.
- Place 1 teaspoon of vinaigrette in each soup spoon.
- Season scallops with salt and pepper.
- Place sesame seeds on a plate. Pat down top and bottom side of each scallop in sesame seeds.
- In a saute pan, over medium-high heat add remaining tablespoon oil. When oil is hot, add scallops, placing them sesame-crusted side down. Sear for approximately 1 minute, or until sesame seeds brown. Turn and sear on other sesame-crusted side for 1 more minute. Place 1 scallop in each soup spoon. Serve immediately.
- * The same serving format can be achieved with only 4 spoons by replenishing each guests spoon for subsequent servings.
- Recommended beverage: cold sake
GINGER SCALLOPS WITH RICE NOODLES
Provided by Moira Hodgson
Categories main course
Time 20m
Yield 8 first-course or 4 main- course servings
Number Of Ingredients 12
Steps:
- Toss the scallops in the lime juice and set them aside. If using large sea scallops, cut them in half.
- Cook the noodles in boiling salted water for three minutes. Drain and refresh them under cold running water. Place them in a bowl with the sesame oil and the soy sauce. Toss and set aside until you are ready to fry them.
- Remove the scallops from the marinade, pat them dry and sprinkle them lightly with the flour.
- Heat two tablespoons peanut or vegetable oil in a large skillet. Fry the noodles in a pancake, turning them over with a large spatula and scraping up any crispy bits. Place the noodles in a heated bowl and keep warm.
- Heat the remaining two tablespoons peanut or vegetable oil in a large wok or skillet. Stir-fry the garlic and ginger, then add the scallops and brown them lightly on both sides. Season with salt and pepper. Place the scallops on top of the noodles and sprinkle with coriander. Correct seasoning and serve.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 8 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 1 gram, Sodium 397 milligrams, Sugar 0 grams, TransFat 0 grams
SPICY BAY SCALLOP RICE BOWL
We catch Bay Scallops out of Steinhatchee, FL. This is my favorite way to make them. If you are sure of the freshness of your scallops, feel free to make this dish with out baking the scallops.
Provided by EdraAnn
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
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
More about "asian scallop rice bowl recipes"
ASIAN RICE BOWLS (BUILD YOUR OWN) - SLENDER KITCHEN
From slenderkitchen.com
5/5 (3)Total Time 30 minsCategory DinnerCalories 375 per serving
- Preheat the oven to 425 degrees. Toss your vegetables with sesame oil, garlic powder, and ground ginger. Spread out on a baking sheet in a single layer and cook for 12-25 minutes, depending on the vegetables. For quick cooking vegetables like zucchini, asparagus, green beans, or sugar snap peas - you only need to cook for about 10-12 minutes. For heartier vegetables like broccoli, cauliflower, carrots, cabbage, Brussels sprouts, bell peppers, or onion, you will need 20-25 minutes. If you are using a mix, just check them starting at 15 minutes until they are cooked to your liking. You can also saute the vegetables in the sesame oil if you prefer.
- Make the sauce: Combine the soy sauce, water, honey, rice vinegar, Asian garlic chili paste, cornstarch, and garlic powder in a small pot. Bring to a simmer and cook for 3-5 minutes until it thickens, whisking often for a smooth sauce, Remove and set aside.
- Brown the meat: Heat a large skillet over medium high heat. Add the sesame oil. Once hot add the ground meat and brown, breaking it up as it cooks, until cooked through. If you want, cook the meat with some minced garlic, onion, or ginger to add extra flavor.
- Make the rice bowls: Start with the rice (or cooked grains) and add the vegetables and cooked meat. Drizzle with sauce and stir to combine to that the sauce is evenly distributed.
PAN-SEARED ASIAN SCALLOPS - ASIAN CAUCASIAN FOOD BLOG
From asiancaucasian.com
5/5 (22)Total Time 35 minsCategory DinnerCalories 239 per serving
- In a medium bowl, whisk together soy sauce, rice vinegar, honey, garlic, sesame oil, red pepper flakes, and cornstarch. Add scallops to the bowl and marinate for at least 10 minutes. Remove scallops but reserve marinade.
- Meanwhile, using a spiral vegetable cutter, make spaghetti-like noodles with the zucchini. Pat the noodles dry with paper towels to remove the moisture.
- Heat a cast iron pan or heavy sauté pan on medium-high heat and add oil. Sprinkle scallops with salt and pepper. Sear scallops on one side 3 to 4 minutes until golden brown. Flip and sear on other side for about 2 minutes more. Add half of the marinade to the pan to coat the scallops. Remove scallops to a dish and keep warm.
- Add the zucchini noodles to the pan and cook quickly until the sauce coats the zucchini noodles. It should be al dente. Serve immediately with the scallops on the side or on top of the zucchini.
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