Soy-Lime Glazed Scallops over Furikake Rice
with Japanese Smashed Cucumber Salad
Cooking time
25 minutes
Servings
2/4
Calories
670 /serving
Scallops offer such a sumptuous experience that it doesn’t take much to make them shine—this lime-spiked glaze does the trick. They belong atop warm jasmine rice enhanced by Japanese seasonings. With a salad of gently smashed cucumbers and bok choy stained with soy, the sides are styling.
We will send you:
- 340g Scallops
- 1 Lime
- 2 Scallions
- 450g Baby bok choy
- 2 Cucumbers
- 45ml Sweet soy sauce
- 15ml Toasted sesame oil
- 160g Jasmine rice
- 10g Mild Furikake (black sesame seeds, white sesame seeds, crushed nori, sugar, kosher salt)
Contains: Milk • Scallops • Sesame • Soy • Sulphites • Wheat
You will need:
Basting brush
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Zester
1 or 2 tbsp Butter
Total Fat
16 g
Saturated Fat
5 g
Sodium
1430 mg
Total Carb
104 g
Sugars
22 g
Protein
31 g
Fibre
5 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min.
- Add ⅓ of the mild furikake and ½ the sesame oil. Fluff the rice.
Prepare the scallops & make the glaze
- Meanwhile, zest and juice the lime.
- Rinse the scallops under cold water and pat dry. If necessary, remove the muscle on the edge; season with S&P.
- In a medium bowl, combine ½ the soy sauce, ½ the lime juice, ½ the lime zest and S&P.
Make the smashed cucumber salad
- Halve the cucumbers lengthwise; smash until slightly flattened. Cut into large chunks.
- Remove the root ends of the bok choy; halve lengthwise (quarter if large).
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- In a second medium bowl, combine the cucumbers, white bottoms of the scallions, remaining lime juice and zest, a drizzle of oil, ½ the remaining mild furikake and S&P.
Sear the bok choy
- In a large pan, heat the remaining sesame oil on medium-high.
- Add the bok choy and sear, 2 to 3 min. per side, until browned and beginning to soften.
- Brush the cut-sides with the remaining soy sauce.
- Transfer to a plate. Wipe out and reserve the pan.
Cook & glaze the scallops
- In the same pan, heat a drizzle of oil on medium.
- Add the scallops* and cook, 1 to 2 min. per side, until cooked as desired.
- Add the glaze, 1 tbsp butter (double for 4 portions) and S&P.
- Cook, spooning the glaze over the scallops, 30 sec. to 1 min., until coated.
Plate your dish
- Divide the rice between your plates.
- Top with the bok choy and scallops.
- Spoon any remaining glaze over.
- Garnish with the green tops of the scallions and remaining mild furikake.
- Serve the smashed cucumber salad on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
