½ cup WATCHAREE'S Pad Thai sauce (or peanut, green curry or massaman curry)
3 cups steamed jasmine rice
8 fresh medium-sized scallops
8 slices of bacon (or turkey bacon)
¼ cup steamed edamame
¼ cup microgreens (or shredded cabbage, carrots or zucchini)
Preheat oven to 350F. Line a baking sheet with Silpat (non-stick baking mat) or foil for baking. Pat scallops dry with a paper towel. Wrap each scallop tightly with bacon and secure with a toothpick. Arrange on a Silpat and bake for 12-15 minutes or until the scallops are opaque and bacon is crisp. Remove toothpick and set aside.
Warm WATCHAREE'S Pad Thai sauce or WATCHAREE's sauce of your choice in a saucepan. Arrange rice in two bowls, top with bacon wrapped scallops, edamame and microgreens. Drizzle each bowl with WATCHAREE'S sauce of your choice. Enjoy!
Try other recipes with WATCHAREE'S Pad Thai Sauce recipes…