Serves 2
Ingredients
1 package Bon Cuisine Gochujang Butter Scallops
2 cups cooked white or jasmine rice
½ cucumber, thinly sliced
½ cup shredded carrots
½ cup thinly sliced red cabbage
3 tablespoons rice vinegar
1 teaspoon sugar
Pinch of salt
Sliced green onions, optional
Sesame seeds, optional
Directions
In a small bowl, combine the cucumber, carrots, and red cabbage with the rice vinegar, sugar, and a pinch of salt. Toss well and set aside to quick-pickle while you prepare the scallops.
Heat a skillet over medium heat. Add the frozen Bon Cuisine Gochujang Butter Scallops directly to the pan and cook according to package directions, stirring occasionally, until the scallops are fully cooked and the gochujang butter sauce is hot and bubbling.
Divide the warm rice between two bowls.
Drain the pickled vegetables and arrange them over the rice.
Top each bowl with the Gochujang Butter Scallops and spoon the remaining gochujang butter sauce from the skillet over the bowls.
Garnish with sliced green onions and sesame seeds, if desired.