Express
Premium
Firecracker Petite Scallops Rice Bowl
with avocado and cabbage
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Milk, Eggs, Soy
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Pescatarian
- Gluten-Smart
Chef
Jimmy Shay
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In Your Box (serves 2)
- 8 oz. Patagonian Petite Scallops
- 6 oz. Shredded Red Cabbage
- 5.47 oz. Long Grain White Rice
- 1 Lime
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2 fl. oz. Boom Boom Sauce
- 1 Avocado Half
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1 fl. oz. Sweet & Thick Soy Sauce
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1 tsp. Black Garlic 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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Calories690
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Carbohydrates83g
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Net Carbs79g
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Fat34g
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Protein28g
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Sodium1340mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Large Non-Stick Pan
Before You Cook
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
Customize It Instructions
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If using 16 oz. petite scallops, follow same instructions as or 8 oz., working in batches if necessary.
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If using Impossible burger, break up until protein reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Rice
Bring a small pot with rice, black garlic seasoning, and 11/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and stir in 1 tsp. lime zest (prepared in a later step). Set aside.While rice cooks, continue recipe. -
2 Prepare Lime and Cook Cabbage
Zest and halve lime. Cut one half into wedges and juice the other half.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add cabbage to hot pan and stir occasionally until cabbage is slightly browned and tender, 3-5 minutes.Remove from burner and stir in 2 tsp. lime juice and a pinch of salt. Transfer to a plate. Wipe pan clean and reserve. -
3 Cook the Scallops
Pat scallops dry and season all over with a pinch of salt and pepper.
Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.Return pan used to cook cabbage to medium-high heat and add 2 tsp. olive oil. Let heat, 3 minutes.Add scallops to hot pan and cook undisturbed, 90 seconds.After 90 seconds, stir occasionally until scallops reach a minimum internal temperature of 145 degrees, 60-90 seconds.Remove from burner. Add soy sauce and stir often until coated. -
4 Finish the Dish
Plate dish as pictured on front of card, topping rice with cabbage, scallops, and avocado (slicing, if desired). Garnish with boom boom sauce (to taste) and squeeze lime wedges over dish to taste. Bon appétit!
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