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