Wild Alaska Weathervane scallops are seared two to three minutes a side, then tossed in a honey harissa glaze. They go over white rice with edamame and diced cucumber, finished with Kari Kari Chili Garlic Crisp and sesame seeds.
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Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.
Chili Garlic Crisp Scallop Bowl
Declan Chapin, Premier Catch
2
10 minutes
5 minutes
Asian-Inspired
Main Course
Wild Alaska Weathervane scallops are tossed in honey harissa glaze, seared in olive oil, and served over white rice with edamame, cucumber, and Kari Kari chili garlic crisp.
Ingredients
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½ lb Wild Alaska Weathervane Scallops
Kitchen and Market Honey Harissa Glaze (or your favorite honey harissa sauce)
Olive oil
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3 cups cooked white rice
⅓ cup edamame
⅓ cup diced cucumber
Kari Kari Chili Garlic Crisp
Sesame seeds to garnish
Directions
Thaw scallops, rinse, and pat dry.
Heat olive oil in a skillet over medium-high heat. Add the scallops and sear for 2-3 minutes per side, until golden and just opaque through the center.
Add scallops to a bowl and toss in honey harissa glaze.
Add the cooked white rice to a bowl. Top with edamame and diced cucumber.
Add the glazed scallops to the bowl.
Finish with Kari Kari Chili Garlic Crisp and sesame seeds. Serve and enjoy!
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We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
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