Asian Scallop Rice Bowl Recipes

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AUTHENTIC JAPANESE SCALLOP SOUP WITH RAMEN NOODLES



Authentic Japanese Scallop Soup with Ramen Noodles image

Adapted from an authentic Japanese recipe, an easy and delicious soup. Look for dashi stock in a Japanese grocery store or order it online!

Provided by Seth Kolloen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 25m

Yield 2

Number Of Ingredients 12

2 cups water
1 (3 ounce) package instant ramen noodles (exclude seasoning packet)
2 ½ cups water
2 tablespoons soy sauce
2 tablespoons mirin (Japanese sweet wine)
1 ⅓ teaspoons dashi no moto (instant dashi or fish-broth powder), available at Asian markets
1 teaspoon rice vinegar
5 shiitake mushrooms, sliced
2 green onions, sliced
1 teaspoon minced fresh ginger
1 tablespoon butter
8 scallops

Steps:

  • Bring 2 cups water to a boil in a saucepan. Cook ramen noodles in boiling water until tender, 2 to 3 minutes; drain. Rinse with cold water to stop cooking process. Divide noodles between 2 soup bowls.
  • Bring 2 1/2 cups water to a boil in a saucepan. Stir soy sauce, mirin, dashi no moto, and rice vinegar into the boiling water. Reduce heat to low. Add shiitake mushrooms, green onions, and ginger to the water; cook at a simmer until mushrooms are tender, 3 to 5 minutes. Pour about half the mixture over each portion of noodles.
  • Melt butter in a skillet over medium-high heat. Cook scallops in melted butter until opaque in the middle, about 3 minutes. Put 4 cooked scallops into each soup bowl to serve.

Nutrition Facts : Calories 290.7 calories, Carbohydrate 18.5 g, Cholesterol 83.8 mg, Fat 8.1 g, Fiber 1.2 g, Protein 31.4 g, SaturatedFat 4 g, Sodium 1445.6 mg, Sugar 5.8 g

THAI SCALLOP SAUTE



Thai Scallop Saute image

Just open a bottle of Thai peanut sauce to give this seafood stir-fry some serious authenticity. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 10

3 teaspoons olive oil, divided
1-1/2 pounds sea scallops
2 cups fresh broccoli florets
2 medium onions, halved and sliced
1 medium zucchini, sliced
4 small carrots, sliced
1/4 cup Thai peanut sauce
1/4 teaspoon salt
Hot cooked rice
Lime wedges, optional

Steps:

  • In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half the scallops; stir-fry until firm and opaque. Remove from pan. Repeat with an additional 1 teaspoon oil and remaining scallops., In same skillet, heat remaining oil over medium-high heat. Add vegetables; stir-fry until crisp-tender, 7-9 minutes. Stir in peanut sauce and salt. Return scallops to pan; heat through. Serve with rice and, if desired, lime wedges.

Nutrition Facts : Calories 268 calories, Fat 8g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 1000mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 4g fiber), Protein 25g protein.

SPICY BAY SCALLOP RICE BOWL



Spicy Bay Scallop Rice Bowl image

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

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



Asian Scallop Rice Bowl image

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

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

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