Asian Scallop Rice Bowl Recipes
AUTHENTIC JAPANESE SCALLOP SOUP WITH RAMEN NOODLES
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
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
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
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
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
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
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ASIAN RICE BOWLS (BUILD YOUR OWN) - SLENDER KITCHEN
From slenderkitchen.com
Cuisine Asian
Total Time 30 mins
Category Dinner, Healthy Cooking
Calories 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.
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From thewoksoflife.com
4.7/5 (29)
Category Condiments
Cuisine Chinese
Total Time 4 hrs 45 mins
- Measure out your dried shrimp and scallops into two separate large bowls. Add 1 tablespoon of Shaoxing wine to each bowl, and pour enough boiling water over the top to submerge the seafood. Soak the shrimp for one hour. Soak the scallops for at least 2 hours (up to 6 hours).
- While that’s happening, prepare your shallots and garlic. I highly recommend using a food processor for this. Thinly slice the shallots first by hand, and then pulse into a fine dice. Pulse the whole garlic cloves until minced. Prepare the chili peppers and set aside as well.
- When the soaking times have elapsed, drain the seafood. Heat your steamer over high heat, and steam the scallops and the ham in heatproof bowls for 15 minutes. Reserve any liquid that dripped into the bowl with the scallops.
- When the 15 minutes have elapsed, remove both from the steamer and let cool. Shred the scallops into threads by breaking them up between your fingers. Using a food processor, pulse the scallops about 6-7 times, in 3 batches, until they resemble short, fine threads. Next, pulse the shrimp about 7-8 times, or until they resemble coarse crumbs. Mince the ham by hand--best to avoid your expensive jinhua ham from resembling cat food!
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