Bacon Wrapped Scallops Rice Bowl with Thai Sauce

Watcharee's Bacon Wrapped Scallops Rice Bowl with Thai Sauce is made with authentic Thai sauce and features quick prep. It is gluten-free, non-GMO, and free from artificial ingredients. Serves 2.

Author

Watcharee Limanon

Servings

2

Category

Dinner

Cuisine

Thai

Ingredients

• ½ cup WATCHAREE'S Pad Thai sauce (or peanut, green curry or massaman curry)
• 3 cups steamed jasmine rice
• 8 fresh medium-sized scallops
• 8 slices of bacon (or turkey bacon)
• 8 toothpicks
• ¼ cup steamed edamame
• ¼ cup microgreens (or shredded cabbage, carrots or zucchini)

Directions

1. Preheat oven to 350F. 
2.  
4. Line a baking sheet with Silpat (non-stick baking mat) or foil for baking.
5. Pat scallops dry with a paper towel. 
7. Wrap each scallop tightly with bacon and secure with a toothpick.
8. Arrange on a Silpat and bake for 12-15 minutes or until the scallops are opaque and bacon is crisp.
9. Remove toothpick and set aside.
10. Warm WATCHAREE'S Pad Thai sauce or WATCHAREE's sauce of your choice in a saucepan. 
12. Arrange rice in two bowls, top with bacon wrapped scallops, edamame and microgreens. 
13.  
14. Drizzle each bowl with WATCHAREE'S sauce of your choice. 
15. Enjoy!