Bacon Wrapped Scallops Rice Bowl

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)
8 toothpicks
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!
Serves 2

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