Ginger-Glazed Scallop Bowls

Ginger-Glazed Scallop Bowls combines large sea scallops, fresh ginger, jasmine rice, and snap peas using high-heat stir-frying.

Mealtime: Dinner, Main Course

Cuisine: Japanese

Dietary Preferences: Pescatarian

Cooking Time: 30-Minute Meal

Difficulty Level: Intermediate

Seasonal Preference: Romantic

Nutritional Information (per serving)

Ingredients

• 1 lb large sea scallops, side muscles removed (450g)
• 1/2 teaspoon kosher salt (3g)
• 1/4 teaspoon black pepper (0.5g)
• 1 cup jasmine rice, rinsed (200g)
• 1 1/4 cups water (300mL)
• 1 tablespoon neutral oil (15mL)
• 1 cup snap peas (100g)
• 1 red bell pepper, sliced (150g)
• 2 tablespoons low-sodium soy sauce (30mL)
• 1 tablespoon honey (21g)
• 2 tablespoons rice vinegar (30mL)
• 1 tablespoon fresh ginger, grated (15g)
• 1 teaspoon toasted sesame oil (5mL)
• 1 teaspoon cornstarch (3g)
• 1 tablespoon water for the slurry (15mL)
• 1/4 cup green onions, chopped (25g)
• 2 tablespoons toasted sesame seeds (18g)
• 1/4 cup fresh cilantro, chopped (15g)

Utensils

• Medium pot
• Small bowl
• Large skillet
• Measuring cups
• Measuring spoons
• Colander
• Fork
• Spatula
• Chopping board
• Knife
• Serving bowls

Step by Step Instructions

1. Combine the rinsed jasmine rice and 1 1/4 cups water in a saucepan, bring to a boil, cover, reduce the heat to low, and simmer for 15 minutes; remove from the heat and rest covered for 10 minutes.
2. Pat the sea scallops very dry, remove any side muscles, and season them with the kosher salt and black pepper.
3. Whisk the soy sauce, honey, rice vinegar, ginger, and toasted sesame oil in a small bowl, and mix the cornstarch with the 1 tablespoon slurry water in a separate cup.
4. Heat the neutral oil in a large skillet over medium-high heat, stir-fry the snap peas and red bell pepper for 3 minutes, and transfer them to a plate.
5. Add the scallops in one uncrowded layer and sear without moving for about 2 minutes per side, until golden and 125°F to 130°F (52°C to 54°C); transfer them to a clean plate.
6. Pour the ginger sauce into the skillet and boil for 1 minute, then stir in the cornstarch slurry and cook until glossy.
7. Return the scallops and vegetables and turn them through the glaze for no more than 30 seconds.
8. Fluff the jasmine rice, divide it among bowls, add the Ginger-Glazed Scallops and vegetables, and finish with the green onions, toasted sesame seeds, and cilantro.

Variations & Serving Suggestions

• Replace fresh ginger with 1 teaspoon ground ginger.
• Replace snap peas with equal-weight trimmed green beans.
• Replace honey with equal-volume maple syrup.