Spicy Bay Scallop Rice Bowl

• 1 cup mayonnaise
• 3 tablespoons ketchup
• 1 teaspoon sugar, White
• 1 dash garlic powder
• 1 dash onion powder
• 1 dash cayenne powder
• 2 tablespoons hot sauce, Sriracha
• 1 teaspoon rice wine vinegar
• 2 lbs bay scallops
• 2 cups cooked rice (I use Alton Brown's Sushi Rice Recipe in my Instant Pot.)
• Various Toppings
• 1 avocado, Diced
• 1 tomatoes, Small Diced
• 1 cucumber, julienned
• 2 imitation crab sticks
• 1 jalapeno, Sliced
• 1 cup edamame
• 1 carrot, julienned

1. Make Rice. And set aside.
2. Preheat oven to 425 Degrees F.
3. Spicy Sauce: Whisk together the first 8 ingredients. Add more or less Sriracha to your preferred heat level.
4. Place the Scallops into a baking dish and add 1/2 cup of the Spicy Sauce. Mix well and spread scallops and spead evenly into one layer.
5. Bake Scallops for 10 to 12 minutes, until the top is just starting to brown and sizzling and the scallops are barely done. (5-7 minutes in Convection Oven). BARELY DONE is the important part -- you don't want Scallops like rubber.
6. Assemble: Add 1/2 Cup Rice to each bowl, top with your choice of toppings, scallops, and garnish with remaining Spicy Sauce, Sriracha and Soy Sauce to Taste.

mayonnaise, ketchup, sugar, garlic powder, onion powder, cayenne powder, hot sauce, rice wine vinegar, bay scallops, rice, toppings, avocado, tomatoes, cucumber, crab sticks, edamame, carrot

Taken from www.food.com/recipe/spicy-bay-scallop-rice-bowl-536430 (may not work)