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Spicy Creamy Seared Scallop Rice Bowl

A luxurious yet easy weeknight bowl featuring perfectly seared sea scallops, a rich and spicy chili sauce, fresh avocado, and cilantro over a bed of fluffy white rice.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 bowls
Course: Dinner, Main Course
Cuisine: American, Asian Fusion
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Base and Toppings
  • 1 cup jasmine or sushi rice uncooked
  • 1.5 cups water for cooking rice
  • 1 large avocado sliced
  • 0.25 cup fresh cilantro chopped
Scallops
  • 1 lb jumbo sea scallops dry-packed, side muscle removed
  • 1 tbsp high-smoke-point oil grapeseed or avocado
  • 1 tbsp unsalted butter
  • Kosher salt and black pepper to taste
Creamy Spicy Sauce
  • 0.33 cup mayonnaise Kewpie brand preferred
  • 2 tbsp sriracha or chili garlic sauce
  • 1 tbsp sweet chili sauce
  • 1 tsp fresh lime juice
  • 0.5 tsp soy sauce or tamari

Equipment

  • Large cast-iron or heavy stainless steel skillet
  • Medium saucepan
  • Small mixing bowl
  • Whisk

Method
 

  1. Rinse the rice until water runs clear. Cook in a saucepan with 1.5 cups of water until tender. Let rest, then fluff.
  2. Whisk together the mayonnaise, sriracha, sweet chili sauce, lime juice, and soy sauce in a small bowl until smooth. Set aside.
  3. Pat the scallops completely dry with paper towels. Season generously with salt and pepper right before cooking.
  4. Heat oil in a heavy skillet over medium-high heat until almost smoking. Sear scallops undisturbed for 2 to 2.5 minutes until a golden crust forms.
  5. Flip the scallops, add butter to the pan, and cook for another 1 to 1.5 minutes, basting with the melting butter. Remove from pan immediately.
  6. Divide the cooked rice into serving bowls. Top with the seared scallops and sliced avocado.
  7. Drizzle generously with the creamy spicy sauce and garnish with fresh cilantro. Serve immediately.

Notes

It is critical to buy 'dry' scallops and to pat them completely dry before searing to ensure a good crust. Shrimp can easily be substituted if scallops are unavailable.