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Asian Scallop Rice Bowl

  • Yield: Serves 4
  • Prep Time: 10 minutes
  • Cooking Time: 8 minutes

Asian Scallop Rice Bowl


  • 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
  • 1 (8-oz.) pkg. mixed baby bell peppers, seeded and cut into 1/2-inch pieces
  • 1/2 lb. bay scallops
  • 2 tsp. peeled, minced gingerroot
  • 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. 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.
  3. Spoon rice into 4 individual bowls. Spoon scallop mixture over rice, and serve.

Per serving: 313 calories, 9g fat, 1g saturated fat, 19mg cholesterol, 964mg sodium, 46g carbohydrate, 4g fiber, 16g protein


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