Chipotle Spicy Scallop Roll Recipe
- 24 oz bay scallops (uncooked )
- 2 cups cooked white rice (Why white rice? - or use cauliflower rice)
- 1 cup homemade chipotle mayo (recipe here)
- 1 bunch green onions
- chipotle chili flakes or powder (optional. I use to add extra spice to my wraps while keeping the chipotle mayo on the mild side for my little ones)
- 5-7 nori sheets
- sea salt (to taste)
Rinse and pat scallops dry. Add a tablespoon of coconut oil or ghee to a frying pan and place pan over medium/high heat. When the pan is hot, add scallops and stir fry scallops until done - bay scallops usually take one to three minutes. You'll know they're done when they transition from translucent to opaque. Remove from heat as soon as they become opaque or they will become tough. Drain excess water from scallops and place them in a medium mixing bowl.
Allow scallops to cool a bit, then shred them with clean hands.
Add rice/cauliflower rice and 1 cup chipotle mayo to mixing bowl - combine ingredients thoroughly. Add salt to taste.
Spoon scallop mixture onto nori sheets. Sprinkle with green onions and optional chipotle chili flakes. Wrap like a burrito and serve!
Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg