Seared Scallop Poke-Inspired Bowl
with Mango and Sticky Rice
Take a trip to Polynesia with this poke-inspired dinner! Perfectly seared scallops, sticky edamame rice, loaded with tart mango, soy pickled cucumbers and guacamole. Topped with crispy shallots, green onions and spicy mayo. Top your bowl how you like it!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
227 g
Jumbo Scallops
(Contains: Scallops)
¾ cup
Sticky Rice
(May contain traces of: 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 contain traces of: Sesame, Wheat, Milk, Mustard, Fish, Egg)
1 tbsp
Sesame Oil
(Contains: Sesame May contain traces of: Sulphites, Wheat, Soy, Milk, Mustard, Fish, Egg, Crustaceans, Gluten)
2 tbsp
Seasoned Rice Vinegar
(May contain traces of: Sesame, Wheat, Soy, Milk, Mustard, Fish, Egg, Tree nuts)
1 unit(s)
Mango
2 tbsp
Spicy Mayo
(Contains: Egg, Mustard May contain traces of: Sulphites, Sesame, Wheat, Soy, Milk, Fish, Crustaceans, Gluten)
2 unit(s)
Green Onion
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
3 tbsp
Guacamole
Not included in your delivery
2 tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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.
