Asian Scallop Rice Bowl

• 5 tablespoons teriyaki sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon toasted sesame oil
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon vegetable oil
• 1 (8 ounce) package mixed baby bell peppers, seeded and cut into 1/2-inch pieces
• 1/2 lb bay scallop
• 2 teaspoons peeled minced gingerroot
• 3 green onions, cut into 2-inch pieces
• 3 cups hot cooked brown rice (can sub white, jasmine or basmati)
• sesame seeds, toasted and optional (black or white)

1. For the sauce, in a small bowl stir together teriyaki sauce, vinegar, sesame oil, red pepper flakes, and salt and pepper to taste; set aside.
2. In a large skillet heat oil over medium-high heat. Add bell peppers; cook and stir 4 minutes or until crisp-tender. Add scallops and ginger; cook and stir 2 minutes. Add green onions; cook 1 minute or until scallops are opaque and firm. Stir in sauce; cook 1 minute. Spoon rice into 4 individual bowls. Spoon scallop mixture over rice. Sprinkle with sesame seeds, if desired, and serve.

teriyaki sauce, rice wine vinegar, sesame oil, red pepper, vegetable oil, mixed baby bell peppers, bay scallop, gingerroot, green onions, hot cooked brown rice, sesame seeds

Taken from www.food.com/recipe/asian-scallop-rice-bowl-530092 (may not work)