Asian Scallop Rice Bowl

Serves: 4
Prep time: 10 minutes
Cook time: 8 minutes
Total time: 18 minutes

Ingredients

• 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

Directions

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.

Nutrition

* Recipe developed for Integrated Marketing Services Photography by Visual Cuisines