Easy Hibachi Scallops

• servings: 2 servings
• active time: 10 minutes
• total time: 32 minutes

Ingredients

Fried Rice

• 1 tbsp olive oil

• 1/4 cup grated carrots

• 2 tbsp chopped green onion

• 1 tsp minced garlic

• 2 cups cooked and chilled white rice

• 2 tbsp unsalted butter

• 2 tbsp soy sauce

• 1/4 tsp black pepper

• 1 egg, beaten

Vegetables

• 1 tbsp olive oil

• 1 cup sliced zucchini

• 1 cup coarsely chopped red bell pepper

• 1 cup sliced mushrooms

• 1/2 cup chopped sweet onion

• 2 tbsp soy sauce

Scallops

• 1 tbsp sesame oil

• 2 portions Sizzlefish scallops

• 2 tbsp soy sauce

• 1 tbsp hoisin sauce

• 1 tsp minced garlic

• 1/4 tsp ground ginger

Dipping Sauce

• 1/2 cup mayonnaise

• 2 tsp spicy Asian mustard or Dijon mustard

• 1 tbsp honey

• 1 tbsp soy sauce

Directions

1. Stir together ingredients for sauce and refrigerate until serving.

2. Next, make fried rice. Heat 1 tablespoon of olive oil over medium heat in a large cast iron skillet. Add carrots, green onion and garlic. Sauté 2 minutes. Move vegetables to side of pan and add beaten egg. Scramble egg for 1-2 minutes until cooked through. Add rice and butter to skillet. Cook for 5 minutes, stirring occasionally until rice is lightly toasted. Stir in soy sauce and pepper.

3. Pack fried rice into 2 small bowls or ramekins. Set aside.

4. Clean skillet and return to stove. Heat 1 tablespoon of olive oil over medium heat. Add zucchini, bell pepper, mushroom and onion. Sauté for 7 minutes, stirring occasionally until vegetables are tender. Stir in soy sauce. Transfer vegetables to a bowl and cover to keep warm.

5. Heat sesame oil in skillet over medium heat for 2 minutes. Blot moisture from scallops and sear for 2 minutes. In the meantime, stir together soy sauce, hoisin sauce, garlic, and ginger. Turn scallops and pour sauce over scallops. Cook for 2 minutes longer or until cooked through.

6. Divide scallops, vegetables and fried rice between two plates and serve with dipping sauce.

Nutrition

• Serving Size: 2
• Calories: 519
• Total Fat: 20 g
• Total Carbohydrate: 40 g
• Protein: 31 g