BAY SCALLOP BOWL
INGREDIENTS
8 oz. thawed Bristol Peruvian Scallops
2 cups prepared rice
2 cups baby arugula
1/2 cup cucumber, sliced thin
1/2 cup carrot, sliced thin
1/2 cup cooked, shelled edamame
1/4 cup shaved red onion
1 Tablespoon garlic, minced
1 Tablespoon ginger minced
2 Tablespoons olive oil
1/2 cup chopped fresh cilantro
1/4 cup orange juice
INGREDIENTS
8 oz. thawed Bristol Peruvian Scallops
2 cups prepared rice
2 cups baby arugula
1/2 cup cucumber, sliced thin
1/2 cup carrot, sliced thin
1/2 cup cooked, shelled edamame
1/4 cup shaved red onion
1 Tablespoon garlic, minced
1 Tablespoon ginger minced
2 Tablespoons olive oil
1/2 cup chopped fresh cilantro
1/4 cup orange juice
PREPARATION METHOD
Cook rice according to instructions on pack. Heat thick bottomed sauté pan over medium heat. Heat oil, then add ginger and garlic. Once slightly toasted, add scallops and cilantro. Spoon oil and cilantro over scallops every 30-60 seconds. Flip scallops after 2-3 minutes and repeat previous step, cook total 4-6 minutes. Remove scallops from pan and add orange juice. Cook until it reduces slightly, about 1 minute. Place scallops back in sauce and coat. Arrange 2 bowls with rice, cucumber, carrots, onion, Edamame, arugula, and finishing with scallops and sauce. Add a little olive oil and lemon juice to taste. Enjoy!
OUR GO TO PRODUCTS FOR THIS RECIPE
Using our Hokkaido Scallops for some homemade sushi? Genius.
Pic via @seafoodwithdrew
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