Shrimp and Scallop Poke BowlsShrimp and Scallop Poke Bowls

Step 1

In a small bowl whisk together sriracha garlic mayo ingredients together until smooth. Keep refrigerated until ready to serve.

Step 2

In a medium bowl or blender combine rice vinegar, tamari, lime juice, sesame oil, honey, garlic and ginger, whisk or blend until smooth and blended. Add oil in a thin stream and whisk or blend until combined. Stir in sesame seeds and season with salt to taste.

Step 3

Divide vinaigrette in half and toss half of the vinaigrette with the chopped shrimp and scallops. Marinate for a minimum of 2 hours.

Step 4

Heat a non-stick skillet over medium high heat and grease lightly with pan release spray. Drain seafood and sear shrimp and scallops for 6-8 minutes until thoroughly cooked and lightly browned. Refrigerate until ready to serve.

Step 5

Distribute edamame, mango, cucumber, avocado, red cabbage, green cabbage and radishes to bowls. Top with chilled cooked seafood, scallions and cilantro. Drizzle with reserved vinaigrette and sriracha mayo before serving.

Step 6

In a small bowl whisk together sriracha garlic mayo ingredients together until smooth. Keep refrigerated until ready to serve.

Step 7

In a medium bowl or blender combine rice vinegar, tamari, lime juice, sesame oil, honey, garlic and ginger, whisk or blend until smooth and blended. Add oil in a thin stream and whisk or blend until combined. Stir in sesame seeds and season with salt to taste.

Step 8

Divide vinaigrette in half and toss half of the vinaigrette with the chopped shrimp and scallops. Marinate for a minimum of 2 hours.

Step 9

Heat a non-stick skillet over medium high heat and grease lightly with pan release spray. Drain seafood and sear shrimp and scallops for 6-8 minutes until thoroughly cooked and lightly browned. Refrigerate until ready to serve.

Step 10

Distribute edamame, mango, cucumber, avocado, red cabbage, green cabbage and radishes to bowls. Top with chilled cooked seafood, scallions and cilantro. Drizzle with reserved vinaigrette and sriracha mayo before serving.