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Seared Scallop Poke-Inspired Bowl

Seared Scallop Poke-Inspired Bowl

with Mango and Sticky Rice
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
770 kcal
Protein
: 
29g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Scallops
  • Soy
  • Wheat
  • Sulphites
  • Sesame
  • Egg
  • Mustard
  • Sulphites
  • Sesame
  • Wheat
  • Soy
  • Milk
  • Mustard
  • Peanuts
  • Fish
  • Egg
  • Tree nuts
  • Crustaceans
  • May contain traces of allergens
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

227 g

Jumbo Scallops

(Contains: Scallops)

¾ cup

Sticky Rice

(May be present: Sulphites, Sesame, Wheat, Soy, Milk, Mustard, Peanuts, Fish, Egg, Tree nuts, Crustaceans)

2 unit(s)

Mini Cucumber

56 g

Edamame

(Contains: Soy)

½ tbsp

Soy Sauce

(Contains: Soy, Wheat, Sulphites May be present: Sesame, Wheat, Milk, Mustard, Fish, Egg)

1 tbsp

Sesame Oil

(Contains: Sesame May be present: Sulphites, Wheat, Soy, Milk, Mustard, Fish, Egg, Crustaceans, Gluten)

2 tbsp

Seasoned Rice Vinegar

(May be present: Sesame, Wheat, Soy, Milk, Mustard, Fish, Egg, Tree nuts)

1 unit(s)

Mango

2 tbsp

Spicy Mayo

(Contains: Egg, Mustard May be present: Sulphites, Sesame, Wheat, Soy, Milk, Fish, Crustaceans, Gluten)

2 unit(s)

Green Onion

28 g

Crispy Shallots

(Contains: Wheat May be present: Gluten)

3 tbsp

Guacamole

Not included in your delivery

2 tsp

Sugar*

¼ tsp

Salt*

0.13 tsp

Pepper*

Calories770 kcal
Fat30 g
Saturated Fat7 g
Carbohydrate103 g
Sugar27 g
Dietary Fiber7 g
Protein29 g
Cholesterol275 mg
Sodium1400 mg
Trans Fat0.1 g
Potassium600 mg
Calcium100 mg
Iron2.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Strainer
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Small Bowl
•Small pot
•Large Non-Stick Pan
•Paper Towel

Cooking Steps

1
  • Before starting, wash and dry all produce.
  • To a medium pot, add 1 1/4 cup (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
  • Using a strainer, rinse rice until water runs clear.
  • To the boiling water, add rice and edamame. Stir to mix, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. 
  • Set aside, still covered.
2
  • Meanwhile, thinly slice green onions. 
  • Peel, pit, then cut mango into 1/4-inch pieces.
  • Cut cucumber into 1/4-inch moons. 
  • Add guacamole to a small bowl. Add 1 tsp (2 tsp) green onions. Season with salt and pepper, then stir to combine. Set aside. 
3
  • To a small pot, add vinegar, soy sauce, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar. Season with salt. Bring to a simmer over medium-high. 
  • Once simmering, cook for 1-2 min, stirring often, until sugar dissolves. 
    Remove from heat, then add cucumbers.
  • Transfer cucumbers, including liquid, to another small bowl. 
  • Set aside in the fridge to cool.
4
  • While cucumbers cool, using a strainer, drain and rinse scallops, then pat dry with paper towels, then season with salt and pepper.
  • Heat a large non-stick pan over medium-high.
  • When hot, add sesame oil, then swirl the pan until melted. Add scallops. Sear for 1-2 min per side, flipping halfway through, until golden.**
  • Transfer to a plate, then cover to keep warm.
5
  • Fluff rice with a fork. 
  • Strain pickles from liquid, then discard liquid. 
  • Divide rice between bowls. 
  • Top rice with mangos, pickles and scallops.
  • Dollop over guacamole.
  • Drizzle over spicy mayo. 
  • Sprinkle over remaining green onions and crispy shallots. 
6

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