Scallop Rice Bowls With Crunchy Spice Oil
A luxurious rice bowl featuring perfectly seared sea scallops served with wilted Tuscan kale, creamy avocado, and a drizzle of spicy oil. This elegant dish combines fresh seafood with nutritious greens and aromatic ginger for a restaurant-quality meal at home.
Ingredients
- •1 lb dry sea scallops
- •1 tsp kosher salt
- •1 tsp ginger
- •3 Tbsp vegetable oil
- •2 bunches Tuscan kale
- •1 whole avocado
- •2 cups steamed rice
- •4 Tbsp Crunchy Spice Oil
- •1 whole lemon
Cooking Instructions
- 1.
Pat scallops dry, then season on all sides with 1/2 tsp. salt.
2 min
- 2.
Heat ginger and 1 Tbsp. oil in a large high-sided skillet or medium Dutch oven over medium until oil is hot. Add kale and 1/4 cup water and toss to coat. Cook until kale is wilted and water is evaporated, 5-7 minutes. Season with remaining 1/2 tsp. salt.
7 min
- 3.
Meanwhile, heat remaining 2 Tbsp oil in large nonstick or cast-iron skillet over medium-high until shimmering. Cook scallops until golden brown and firm to the touch, about 3 minutes per side.
6 min
- 4.
Divide scallops among shallow bowls or plates; arrange kale, avocado, and some rice next to scallops. Drizzle with spice oil and serve with lemons for squeezing over.
3 min
