Scallop Bowls with Crunchy Spice Oil

4 people
00h 10
00h 10

Transport your taste buds to coastal bliss with our Scallop Bowls featuring's premium wild Atlantic scallops. Plucked fresh from the coldest waters of the Atlantic Ocean, these succulent sea treasures are pan-seared to perfection and served atop a bed of fragrant jasmine rice. The star of the show is the vibrant crunchy spice oil, infused with garlic, cumin, and a harmonious blend of spices. Each bite bursts with a symphony of flavours – the natural sweetness of the scallops complemented by the tantalizing heat and crunch of the spice oil. This restaurant-worthy dish is a true celebration of sustainable seafood and bold, craveable flavours.

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Ingredients and Method


  • 1 lb (approx 2 packs) wild Atlantic scallops
  • 1 tsp fresh ginger, peeled and finely grated
  • 2 bunches Tuscan kale, ribs and stems removed
  • 1 avocado, sliced
  • 3 tbsp vegetable oil, divided
  • 1 tsp jasmine rice, steamed
  • for serving lemon wedges
  • 1 cup grapeseed, sunflower or other neutral oil
  • 6 garlic cloves, finely chopped
  • 1/4 cup sesame seeds (I used mixed colours)
  • 2 tbsp black mustard seeds
  • 4 tsp cumin seeds
  • 1 tbsp pink peppercorns, lightly crushed
  • 1 tbsp red pepper flakes, crushed
  • 2 tsp Kosher salt
  • 1 tsp paprika
  • 1 tsp pure maple syrup


  1. First, prepare your oil.
  2. Heat oil, garlic, sesame seeds, mustard seeds, cumin seeds, pink peppercorns and red pepper flakes in a small saucepan over medium high heat until oil is sizzling and bubbling, about 2 minutes.
  3. Reduce heat to low and continue to cook, stirring constantly, about 5 minutes, until garlic is golden brown and spices are fragrant.
  4. Remove from heat, stir in salt, paprika and maple syrup.
  5. Let cool, transfer to an airtight container and keep chilled in your refrigerator. **Oil shelf life is approximately 1 month, use your sense of smell and taste to adjust shelf life.
  6. Cook your kale
  7. Heat ginger and 1 tbsp vegetable oil in a large, high sided skillet until oil is hot and shimmering. Add kale and 1/4 cup water and toss to coat.
  8. Cook until kale is wilted and water is evaporated, 5 - 7 minutes. Season with 1/2 tsp Kosher salt, or to taste.
  9. Cook your scallops
  10. Pat scallops completely dry with paper towel and season with Kosher salt on all sides.
  11. Heat remaining 2 tbsp vegetable oil in a large cast iron (or non stick) skillet over medium-high heat until shimmering.
  12. Add scallops and cook until golden brown and firm to the touch, about 3 minutes per side.
  13. Remove to a plate lined with paper towel to drain.
  14. Place rice and kale in bowl, top with scallops, garnish with avocado slices and lemon wedges. Drizzle with your crunchy spice oil.
  15. **Add in other garnishes, edamame beans, mango, cucumber, ginger, anything you like!
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