Stir-Fried Pen Shell Scallop Rice Bowl recipe - ingredients, nutrition and when to eat it
This one-bowl meal is topped with tender, chewy pen shell scallops and stir-fried vegetables over warm rice.
This one-bowl meal is topped with tender, chewy pen shell scallops and stir-fried vegetables over warm rice. The scallops’ mild savory flavor pairs with a soy-based sauce, making it a nice choice when you want a simple lunch or dinner.
Seafood · 20 minutes to cook
Nutrition (per 449.2g serving): 518.5 kcal · protein 23.2g · carbohydrate 79.9g · fat 10.3g · sodium 1207.4mg
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: Scallops can turn tough if overcooked, so add the sauce as soon as they turn opaque throughout.
Tips: Slice the vegetables thinly so they cook through while the scallops stir-fry.
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Ingredients (1 serving)
- Rice — 1 bowl
- Pen shell scallops — 120 g
- Onion — 0.3 pc
- Carrot — 0.1 pc
- Green onion — 0.2 stalk
- Garlic — 1 clove
- Cooking oil — 1 tsp
- Soy sauce — 1 Tbsp
- Mirin — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Ground black pepper — 0.1 tsp