Scallops Grain Bowl

This healthy one-dish scallops grain bowl is made from my one-pan scallops and cherry tomatoes, salad greens, a complex carb (quinoa) and goma-ponzu dressing. I have been making simple grain bowls like this for weekday dinners which are huge time-savers. They also make a balanced and wholesome meal. When I am eating light at night, I skip the quinoa to enjoy this as a low-carb salad.

Related:

• Tutorial: How to Cook Quinoa in a Rice Cooker
• Recipe: One-Pan Scallops and Cherry Tomatoes

See Also:

• Sausage & Veggies Grain Bowl Recipe

This is Japanese goma-ponzu salad dressing. It takes less than 5 minutes to make. I made this by chance by experimentally combining goma and ponzu sauces, which are two of my favourite Japanese sauces. If you like a creamy, nutty and tangy salad dressing, this is for you.

This is the main plate of roasted scallops and cherry tomatoes (get the one-pan scallops recipe here). We top up our scallops grain bowl from here as we eat.

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Scallops Grain Bowl

You can add add more ingredients (such as an egg or sliced avocado) to make this basic bowl even more sumptuous.

Serves: 2 grain bowls

Prep Time: 10 mins

Cook Time: 30 mins

Ingredients:

• one-pan scallops and cherry tomatoes (get the recipe here)
• 200 grams salad greens (such as romaine lettuce, baby spinach etc) washed and spinned dry
• 2 servings (about 150 grams) cooked quinoa (get the recipe here)
• 1 tbsp sesame oil
• 1 tbsp low-sodium soy sauce

(A) Japanese Goma-Ponzu Dressing

This measurement is for one person and multiplies well for multiple servings.

• 1 tbsp Japanese goma (roasted sesame) sauce
• 3/4 tbsp Japanese ponzu (citrus soy sauce)
• 1 tsp low-sodium soy sauce
• 1 tbsp extra-virgin olive oil

Directions:

1. Make one-pan scallops and vegetables. Follow this recipe to make one-pan grilled scallops and cherry tomatoes.
2. Season the quinoa (optional). Season cooked quinoa with sesame oil and soy sauce, if desired (skip this step if prefer plain, or if you used stock to cook the quinoa).
3. Make the goma-ponzu dressing. For each individual serving of salad dressing, combine (A) in a small dressing bowl. Whisk (either by hand or using a latte whisk) until smooth and creamy.
4. Assemble the salad grain bowl. Add salad leaves to serving bowl(s). Top each bowl with scallops, roasted cherry tomatoes, cooked quinoa and salad dressing at the side.

Ingredients Used: baby spinach • cherry tomato • extra virgin olive oil • goma sauce • ponzu sauce • roasted sesame sauce • romaine lettuce • salad • scallop • sesame oil • soy sauce (low sodium)