Blackened Bay Scallop Bowl
INGREDIENTS
4 oz of Bristol Seafood Peruvian Bay Scallops
1/2 cup of brown rice
1 cup of mixed greens
1 cup of diced mango
1 cup of diced cucumber
1 cup of diced jalapeños
1 cup of shredded cabbage
1 sliced avocado
1/4 cup of sliced almonds
1/3 cup rice vinegar
1/3 cup of olive oil
1 teaspoon of mustard
1 tablespoon of scallions, chopped
1 tablespoon or your favorite blackened seasoning
olive oil
salt & pepper to taste
PREPARATION METHOD
- Heat a non-stick skillet over medium high heat and add a little olive oil. Pat the bay scallops dry with a paper towel and sear scallops for 2-3 minutes per side or until thoroughly cooked and browned.
- Create your vinaigrette by combining rice vinegar, diced jalapeños, and mustard in a blender and blend until smooth. Add olive oil in a thin steam and mix until combined. Add salt and pepper to taste.
- Add your rice, mixed greens and chopped fruit and vegetables to your serving bowl. Top with your seared scallops, scallions, and sliced almonds. Drizzle with vinaigrette and top with a few dashes of hot sauce to kick it up a notch.
