Scallop rice bowls with crunchy spice oil recipe

Ingredients for Scallop rice bowls with crunchy spice oil

• 450 g dry sea scallops, side muscles removed

• 5 ml kosher salt, divided

• 5 ml finely grated peeled ginger

• 45 ml vegetable oil, divided

• 2 bunches Tuscan kale, ribs and stems removed

• 1 avocado, sliced

• steamed rice

• crunchy spice oil

• lemon wedges, for serving

How to make Scallop rice bowls with crunchy spice oil

1. Pat the scallops dry and season on all sides with ½ tsp salt.

2. Heat the ginger and 1 tablespoon of oil in a large frying pan or medium casserole dish over a medium heat until the oil is hot.

3. Add the kale and 60 ml of water, tossing to coat. Cook for 5–7 minutes until the kale is wilted and the water has evaporated. Season with the remaining ½ tsp salt.

4. Meanwhile, heat the remaining 2 tablespoons of oil in a large non-stick or cast-iron frying pan over a medium-high heat until shimmering.

5. Cook the scallops for about 3 minutes on each side, or until golden brown and firm to the touch.

6. Divide the scallops among shallow bowls or plates, and arrange the kale, avocado, and some rice next to the scallops.

7. Drizzle with the spice oil and serve with lemon wedges for squeezing over.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.