Meal Kit
Aloha Teriyaki Scallop Bowl
with charred pineapple & roasted peanuts
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Wheat, Peanuts, Soy
Chef
Patrick Le Beau
In Your Box (serves 2)
- 8 oz. Scallops
- ¾ cup Jasmine Rice
- 3 oz. Matchstick Carrots
- 3 oz. Snow Peas
- 2 Pineapple Rings
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2 fl. oz. Teriyaki Glaze
- 2 Green Onion
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½ oz. Roasted Peanuts
- 2 tsp. Sriracha
- 1 tsp. Asian Garlic and Ginger Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories600
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Carbohydrates95g
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Net Carbs89g
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Fat13g
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Protein24g
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Sodium1600mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 cooking the rice
bring 1 1/2 c water and rice to a boil in a small pot, reduce to simmer, cover cook 18 minutes
while rice cooks prep -
2 prep
string and cut snow peas into 1 inch pieces on a bias
slice green onions and separaterough chop peanuts -
3 making the fried rice
in large non stick over medium high heat place pineapple rings in pan with no oil, sear 2 minutes, flip cook 1 minute, remove from pan
add 2 t oil to pan, add carrots, green onion bottoms, and peas to pan, sear 2 minutes, stir cook 2 minutesadd rice, toss and allow to sear 2 minutesadd sauce, stir in and remove from heat and cover while scallops cook -
4 cooking scallops
pat dry scallops, toss in bowl with seasoning blend
medium pan over medium high heat 2 t oil, sear 3-4 minutes, flip cook 3 more minutes -
5 plate
plate, cut pineapple into 4 pieces each, top with chopped peanuts and green onion tops
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