There are nights when dinner needs to feel like a restaurant-quality escape, but time is tight and the effort level needs to stay low. Enter the ultimate weeknight savior: a vibrant, flavor-packed rice bowl built around Bon Cuisine Wild-Caught Scallops with Gochujang Butter Sauce, now available at Stop & Shop!
Combining tender, perfectly glazed seafood with a crown of lightning-fast quick-pickled vegetables over fluffy jasmine rice, this bowl hits every single taste bud. It is sweet, spicy, tangy, and deeply satisfying all while coming together in a matter of minutes thanks to Bon Cuisine.
Why We Love This Rice Bowl
- The Bon Cuisine Convenience: Bringing gourmet seafood home has never been easier. With Bon Cuisine products arriving at Stop & Shop near you, a luxurious, chef-inspired dinner is just minutes away.
- The Flavor Balance: The rich, sweet-and-spicy punch of the gochujang glaze on the scallops is instantly balanced by the bright, crisp tang of homemade quick-pickled veggies.
- Speed Meets Luxury: Scallops cook in a flash, making them the ultimate fast-cooking protein that still feels like a special treat.
- Completely Customizable: It is an incredible template for clearing out the crisper drawer while keeping the main flavor profile front and center.
- Zero Fuss Pickling: No canning jars or waiting hours required. A simple splash of rice vinegar, salt, and sugar transforms raw veggies into a crisp garnish instantly.
Ingredients
The Base & Protein
- 1 package Bon Cuisine Wild-Caught Scallops with Gochujang Butter Sauce
- 1 cup cooked jasmine rice (fluffy and steaming)
The Quick-Pickled Veggies (Mixed Separately)
- The Cucumber Batch: 1/4 cup thinly sliced or ribboned cucumbers + 1 tablespoon rice vinegar, 1/2 teaspoon sugar, a pinch of salt.
- The Red Cabbage Batch: 1/4 cup shredded red cabbage + 1 tablespoon rice vinegar, 1/2 teaspoon sugar, a pinch of salt.
- The Carrot Batch: 1/4 cup julienned or shaved carrots + 1 tablespoon rice vinegar, 1/2 teaspoon sugar, a pinch of salt. (Dividing the pickling liquid this way keeps the vibrant green, purple, and orange colors distinct and prevents bleeding!)
Quick How-To: Step-by-Step
- Quick-Pickle the Veggies: To keep their bright colors from bleeding together, place your cucumbers, red cabbage, and carrots into three separate small bowls. Divide the rice vinegar, sugar, and salt evenly among them, tossing each batch individually. Let them sit on the counter while you prep the rest of the meal.
- Prepare the Rice: Plate a generous, steaming bed of fluffy jasmine rice as the foundation of your bowl.
- Cook the Scallops: Follow the package directions for your Bon Cuisine Wild-Caught Scallops with Gochujang Butter Sauce, heating them quickly until they are hot, tender, and coated in that signature glossy, spicy-sweet glaze.
- Assemble the Bowl: Drain your quick-pickled veggies slightly and pile them neatly alongside the jasmine rice. Crown the bowl with your hot, saucy Gochujang scallops.
- Serve & Enjoy: Dig right in, making sure to get a bit of rice, crisp pickle, and spicy scallop in every single bite!
Frequently Asked Questions (FAQs)
Can I make the quick-pickled veggies ahead of time?
Yes! You can store these veggies in a jar in the refrigerator for up to 3 to 5 days. They will get even crunchier and tangier as they sit.Just keep in mind, if you want the vibrant colors to stay separated for presentation, pickle them in separate containers.
Are Bon Cuisine Wild-Caught Scallops with Gochujang Butter Sauce very spicy?
Gochujang (Korean fermented chili paste) brings a wonderful, deep warmth rather than a face-melting burn. It is nicely balanced by natural sweetness, making it approachable while still packing a flavorful punch.
Can I substitute the jasmine rice?
Absolutely. Brown rice, sushi rice, forbidden black rice, or even a base of crisp greens or noodles will work wonderfully if jasmine rice isn’t on hand.
Level It Up: Variations with Other Bon Cuisine Items
When you spot the new Bon Cuisine lineup at Stop & Shop, grab a few extra official varieties from their collection to mix up your rotation next time:
- The Garlic Parmesan Twist: Swap the gochujang scallops for Bon Cuisine Wild Caught Scallops with Garlic Parmesan Butter Sauce, then top the bowl with the same quick-pickled veggies for a rich and savory flavor profile.
- The Lemon Herb Refresh: Use Bon Cuisine Wild Caught Scallops with Lemon and Herb Butter Sauce over a bed of jasmine rice and crisp greens, pairing it with the quick-pickled cucumbers and carrots for a bright, clean taste.
- Switch to Shrimp: Try one of Bon Cuisine’s premium shrimp options, such as the Premium Shrimp with Spicy Asian Soy Butter Sauce or Garlic Parmesan Butter Sauce, served over the same rice and pickled vegetable base.
The Ultimate Gochujang Scallop Rice Bowl
Equipment
- Stovetop
- Cast Iron Skillet
- Wooden Spoon
- cutting board & knife
- Measuring Cups & spoons
- rice cooker
- bowls *to pickle veggies
Ingredients
- 8 ounces Bon Cuisine Wild Caught Scallops with Gochujang Butter Sauce
- 1½ cups jasmine rice steamed
- ¼ cup cucumber sliced thin
- ¼ cup carrots shredded
- ¼ cup red cabbage shredded
- 3 tablespoons rice vinegar Dividing the pickling liquid this way keeps the vibrant green, purple, and orange colors distinct and prevents bleeding!
- 1½ teaspoons sugar divided
- ½ teaspoon salt divided
Instructions
- Place the cucumbers, red cabbage, and carrots into three separate small bowls. Divide the rice vinegar, sugar, and salt among them, tossing each batch individually. Let them sit on the counter while you prep the meal.
- Cook rice portion according to package instructions
- Follow the package directions for your Bon Cuisine Gochujang Scallops, heating them quickly until hot, tender, and coated in glossy sauce.
- Add rice to your bowl. Drain your separately pickled veggies slightly. Pile them neatly in distinct sections alongside the jasmine rice to show off their vibrant colors.
- Carefully add hot scallops over the top of the bowl.
- Dig in, making sure to get a bit of rice, crisp pickle, and spicy scallop in every bite!
Leave a Reply