Scallop Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with scallops and onion sautéed in a soy-based sauce until tender and juicy.
This rice bowl is topped with scallops and onion sautéed in a soy-based sauce until tender and juicy. The mild scallops pair well with the savory, subtly sweet sauce, making it easy to serve for lunch or dinner.
Seafood · 20 minutes to cook
Nutrition (per 432g serving): 529.3 kcal · protein 23.5g · carbohydrate 84.4g · fat 8.4g · sodium 1940.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Thaw frozen scallops in the refrigerator and pat them thoroughly dry so they don’t water down the sauce.
Tips: If the scallops are small, reduce the cooking time to keep them juicy.
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Ingredients (1 serving)
- Rice — 1 bowl
- Scallop meat — 100 g
- Onion — 0.5 pc
- Soy sauce — 1 Tbsp
- Mirin — 1 Tbsp
- Garlic — 1 clove
- Cooking oil — 1 tsp
- Scallions — 1 Tbsp
- Sesame seeds — 0.5 tsp