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Asian Scallop Rice Bowl

Asian Scallop Rice Bowl

  • Yield: Serves 4
  • Prep Time: 10 minutes
  • Cooking Time: 8 minutes
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  • 5 tbsp Teriyaki sauce
  • 2 tbsp Rice wine vinegar
  • 1 tbsp Toasted sesame oil
  • 1/4 tsp Crushed red pepper flakes
  • 1 tbsp Grapeseed oil
  • 8 oz Mixed baby bell peppers, cut into 1/2-inch pieces
  • 1/2 lb Bay scallops
  • 2 tsp Gingerroot, minced
  • 3 Green onions, cut into 2-inch pieces
  • 3 cups Hot cooked brown rice


  1. 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.
  2. In a large skillet heat grapeseed oil over medium-high heat. Add bell peppers; cook and stir 4 minutes or until crisp-tender.
  3. 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.
  4. Spoon rice into 4 individual bowls. Spoon scallop mixture over rice, and serve.