Seared Scallop Poke Bowls
with Mango, Pickled Cucumbers and Sticky Rice- 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
Ingredients: Jumbo scallops • Mango • Calrose rice • Cucumber • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Edamame (soy) • Rice vinegar (rice vinegar, sugar, salt) • Spicy mayonnaise (egg, mustard) (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Sesame oil • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Green onion.
Ingredients
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: Wheat, Sulphites, Soy May be present: Fish, Milk, Mustard, Sesame, Wheat, Egg)
1 tbsp
Sesame Oil
(Contains: Sesame May be present: Wheat, Soy, Milk, Egg, Sulphites, Gluten, Crustaceans, Mustard, Fish)
2 tbsp
Seasoned Rice Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
1 unit(s)
Mango
2 tbsp
Spicy Mayo
(Contains: Egg, Mustard May be present: Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Milk)
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*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (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, 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 cucumbers into 1/4-inch coins.
- To a small bowl, add guacamole. 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, 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. Add scallops. Sear for 1-2 min per side, until golden.**
- Transfer to a plate, then cover to keep warm.
- Fluff rice with a fork.
- Strain pickles, discarding liquid.
- Divide rice between bowls.
- Top rice with mango, pickles and scallops.
- Dollop guacamole over top, then drizzle with spicy mayo.
- Sprinkle with remaining green onions and crispy shallots.
