Hibachi Scallops
Prep Time: 10 minutes
|
Cook Time: 22 minutes
519 Calories
|
2 Servings
Ingredients
1 tbsp olive oil
1/4 cup grated carrots
2 tbsp chopped green onion
1 tsp minced garlic
2 cups cooked and chilled white rice
2 tbsp unsalted butter
2 tbsp soy sauce
1/4 tsp black pepper
1 egg, beaten
1 tbsp olive oil
1 cup sliced zucchini
1 cup coarsely chopped red bell pepper
1 cup sliced mushrooms
1/2 cup chopped sweet onion
2 tbsp soy sauce
1 tbsp sesame oil
2 portions Sizzlefish scallops
2 tbsp soy sauce
1 tbsp hoisin sauce
1 tsp minced garlic
1/4 tsp ground ginger
1/2 cup mayonnaise
2 tsp spicy Asian mustard or Dijon mustard
1 tbsp honey
1 tbsp soy sauce
Directions
Step 1
Stir together ingredients for sauce and refrigerate until serving.
Step 2
Next, make fried rice. Heat 1 tablespoon of olive oil over medium heat in a large cast iron skillet. Add carrots, green onion and garlic. Sauté 2 minutes. Move vegetables to side of pan and add beaten egg. Scramble egg for 1-2 minutes until cooked through. Add rice and butter to skillet. Cook for 5 minutes, stirring occasionally until rice is lightly toasted. Stir in soy sauce and pepper.
Step 3
Pack fried rice into 2 small bowls or ramekins. Set aside.
Step 4
Clean skillet and return to stove. Heat 1 tablespoon of olive oil over medium heat. Add zucchini, bell pepper, mushroom and onion. Sauté for 7 minutes, stirring occasionally until vegetables are tender. Stir in soy sauce. Transfer vegetables to a bowl and cover to keep warm.
Step 5
Heat sesame oil in skillet over medium heat for 2 minutes. Blot moisture from scallops and sear for 2 minutes. In the meantime, stir together soy sauce, hoisin sauce, garlic, and ginger. Turn scallops and pour sauce over scallops. Cook for 2 minutes longer or until cooked through.
Step 6
Divide scallops, vegetables and fried rice between two plates and serve with dipping sauce.
