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Creamy Spicy Scallop Rice Bowls

Tender pan-seared scallops served over jasmine rice with a creamy spicy chili-lime sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 bowls
Course: Dinner, Seafood
Cuisine: American, Fusion
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 12 large sea scallops patted dry
  • 2 cups cooked jasmine rice
  • 2 tbsp unsalted butter
  • 3 cloves garlic minced
  • 0.5 cup heavy cream
  • 1-2 tbsp sriracha adjust to taste
  • 0.25 tsp chili flakes optional
  • 1 tbsp lime juice from 1 lime
  • 1 tbsp olive oil
  • to taste salt & pepper
  • for garnish fresh herbs chopped parsley or cilantro

Equipment

  • Skillet
  • Mixing bowl
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Cook jasmine rice according to package instructions and keep warm.
  2. Pat scallops dry and season with salt and pepper.
  3. Heat olive oil in a skillet over medium-high heat. Sear scallops 2–3 minutes per side until golden and opaque. Remove and set aside.
  4. In the same skillet, melt butter and sauté garlic for 30 seconds.
  5. Add heavy cream, sriracha, chili flakes, and lime juice. Simmer for 2–3 minutes until slightly thickened.
  6. Serve rice in bowls, top with scallops, and drizzle with creamy spicy sauce.
  7. Garnish with fresh herbs and optional toppings like microgreens or avocado slices.
  8. Serve immediately for best flavor and texture.

Notes

Adjust spice level to taste. For a lighter version, use half-and-half instead of cream.