By Rachel Smith
Seared Scallop Vermicelli Bowl w/ Ginger Honey Blueberry Sauce
Updated at: Thu, 17 Aug 2023 12:12:20 GMT
Nutrition balance score
Unbalanced
Glycemic Index
54
Low
Glycemic Load
128
High
Nutrition per serving
Calories1114.1 kcal (56%)
Total Fat3.1 g (4%)
Carbs239.5 g (92%)
Sugars114.1 g (127%)
Protein40.7 g (81%)
Sodium4237 mg (212%)
Fiber13.1 g (47%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 packagevermicelli rice noodles
12sea scallops
seared, click here for alton brown recipe
3lettuce leaves
thinly cut
½ cuphoney
grape tomatoes
halved
cilantro leaves
chopped
mint leaves
chopped
basil leaves
chopped
sriracha
for garnish
For the dipping sauce:
For the blueberry sauce:
Instructions
Step 1
Cook the Vermicelli according to the package instructions. Rinse with cold water thoroughly after cooking, drain and set aside.
Step 2
Place blueberries and honey in saucepan under medium heat. As they start to cook crush them against the bottom of the pot. Add the ginger and and cayenne and reduce heat to low. Cook for 10 mins.
Step 3
Prepare and cut all the vegetables and herbs.
Step 4
Place the cooked Vermicelli into three bowls in equal portions and then pour the dipping sauce over the noodles. Next place the veggies and herbs on top either neatly arranged or flamboyantly sprinkled atop like salt bae .
Step 5
Cook the scallops as per recipe above and when done place atop veggies and drizzle with blueberry sauce.
Step 6
Enjoy super immediately.
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