Seared Scallop Poke Bowl
with
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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
227 g
Pétoncles géants
(Contient: Pétoncles)
¾ tasse(s)
Riz collant
(Peut contenir : Sulfites, Sésame, Blé, Soya, Lait, Moutarde, Arachides, Poisson, Oeuf, Noix, Crustacés)
2 pièce(s)
Mini concombres
56 g
Edamames
(Contient: Soya)
½ cs
Sauce soya
(Contient: Soya, Blé, Sulfites Peut contenir : Sésame, Blé, Lait, Moutarde, Poisson, Oeuf)
1 cs
Huile de sésame
(Contient: Sésame Peut contenir : Sulfites, Blé, Soya, Lait, Moutarde, Poisson, Oeuf, Crustacés, Gluten)
2 cs
Vinaigre de riz assaisonné
(Peut contenir : Sésame, Blé, Soya, Lait, Moutarde, Poisson, Oeuf, Noix)
1 pièce(s)
Mangue
2 cs
Mayo épicée
(Contient: Oeuf, Moutarde Peut contenir : Sulfites, Sésame, Blé, Soya, Lait, Poisson, Crustacés, Gluten)
2 pièce(s)
Oignon vert
28 g
Échalotes frites
(Contient: Blé Peut contenir : Gluten)
3 cs
Guacamole
Pas inclus dans votre livraison
2 cc
Sucre*
¼ cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- 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.
