Fried rice is already one of the best things you can do with leftover rice. Throw some scallops into the equation and it gets even better.
Pacific Bay Bay Scallop Meat is perfect here because the scallops cook incredibly quickly. Get the pan hot, give them a fast sear, then pile them over fried rice with egg, carrots, peas, and spring onions. From there, we're borrowing a few flavors from takoyaki: a sweet-savory sauce, Japanese mayo, nori, and bonito flakes.
It's a little fried rice, a little takoyaki, and a very good reason to keep bay scallops in the freezer.
Bay Scallops Fried Rice with Takoyaki Sauce
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 2–3
Ingredients
For the Scallops
300g Pacific Bay Bay Scallop Meat, thawed and patted thoroughly dry
1 tbsp canola oil
1 tsp unsalted butter
sea salt, to taste
black pepper, to taste
For the Fried Rice
2 cups cooked Japanese rice, preferably day-old
1 egg, lightly beaten
2 tbsp diced carrots
2 tbsp green peas
2 tbsp spring onions, chopped
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp canola oil, for frying
For the Quick Takoyaki Sauce
2 tbsp Worcestershire sauce
2 tbsp ketchup
1 tbsp oyster sauce
1 tsp sugar
Optional Garnishes
Kewpie Japanese Mayonnaise
Aonori or thinly sliced nori
Bonito flakes (katsuobushi)
Extra chopped spring onions
Procedure
Get the scallops really dry. Thaw the Pacific Bay Bay Scallop Meat completely, then pat the scallops thoroughly dry with paper towels. Season lightly with sea salt and black pepper. Removing as much surface moisture as possible will help them pick up some golden color rather than release water and steam in the pan.
Give the scallops a quick sear. Heat a wok or large skillet over medium-high to high heat. Add the canola oil and butter, then arrange the scallops in a single layer without overcrowding the pan. Sear for about 30–45 seconds per side, just until lightly golden while remaining tender. Remove them from the pan and set aside.
Start the fried rice. Add the remaining canola oil to the same wok, followed by the carrots and peas. Stir-fry for 1–2 minutes. Push the vegetables to one side, pour the beaten egg into the open space, and scramble until just set.
Add the rice and seasonings. Add the cooked rice, breaking apart any clumps as you toss everything together. Add the soy sauce and sesame oil and continue stir-frying until the rice is hot and evenly seasoned. Toss in the spring onions at the end.
Mix the takoyaki sauce. Whisk the Worcestershire sauce, ketchup, oyster sauce, and sugar together in a small bowl until smooth and glossy. Taste and adjust the sweetness or saltiness if needed.
Pile it all together. Divide the fried rice between plates and arrange the seared bay scallops on top. Drizzle with the takoyaki sauce followed by a light zigzag of Kewpie Japanese Mayonnaise. Finish with aonori or nori, bonito flakes, and extra spring onions. Serve immediately.
Notes
Why Pacific Bay?
Pacific Bay Bay Scallop Meat is particularly handy for quick-cooking dishes like fried rice. The small scallops need only a brief sear, and their naturally sweet, delicate seafood flavor works beautifully with soy sauce, sesame oil, and the sweet-savory takoyaki-inspired sauce. Keep a pack in the freezer and yesterday's rice suddenly has considerably more potential.
Chef's Tip
Moisture is the enemy of a good sear. Thaw the scallops completely and pat them very dry before cooking. Use a properly heated pan and don't crowd them. Bay scallops are small, so once they've picked up some golden color, get them out of the pan. They'll go from tender to overcooked much faster than larger scallops.
Easy Alternatives
No Japanese rice? Other cooked rice can work too, although the texture will vary. Day-old refrigerated rice is particularly useful because it's drier and separates more easily in the wok. If you don't have aonori, finely sliced nori works well, and the bonito flakes can simply be left out. You can also adjust the quick takoyaki sauce to taste, adding a little more Worcestershire sauce for tang or a touch more sugar if you prefer it sweeter.
Alternatives
Want to change up the seafood? Try Pacific Bay U.S. Scallop Meat for larger, meatier scallops. Sear them separately and allow a little more cooking time before serving them over the fried rice.
You can also turn this into shrimp fried rice with Seareyna Hipon Pansahog, a convenient option when you want plenty of shrimp mixed through the rice. Or use Pacific Bay Cooked & Peeled Shrimp to cut the prep even further. Since they're already cooked, add them toward the end and heat only until warmed through.
Serving Suggestions
This is already a complete bowl, so you don't need much alongside it. Make it for an easy lunch or quick weeknight meal, or divide the fried rice into smaller bowls as part of a Japanese-inspired spread. A simple cucumber salad or shredded cabbage on the side adds a fresh contrast to the richer takoyaki sauce and Japanese mayo.
One Last Bite
The real trick here isn't complicated technique. It's knowing when to stop cooking the scallops. Give them just enough heat to pick up some golden color, pile them onto hot fried rice, and let the takoyaki sauce, Japanese mayo, and toppings take it from there. Twenty-five minutes, one very good use for yesterday's rice.
FAQs
Are bay scallops good for fried rice?
Yes. Their small size makes them particularly convenient for fried rice because they cook very quickly and can be served whole rather than chopped. Their mild, naturally sweet seafood flavor also pairs well with soy sauce, sesame oil, and the sweet-savory takoyaki-inspired sauce.
Do I need to thaw scallops before cooking them?
Yes. Thaw the bay scallops completely and pat them thoroughly dry before searing. Excess surface moisture makes it harder to develop good browning and can cause the scallops to steam instead.
Why aren't my scallops turning golden?
They're probably too wet, the pan isn't hot enough, or there are too many scallops in the pan at once. Pat them thoroughly dry, preheat the pan properly, and cook in batches if necessary.
How long should I cook bay scallops?
They're small and cook quickly. For this recipe, a brief sear of about 30–45 seconds per side should be enough to develop some color while keeping them tender. Exact timing will depend on the size of the scallops and the heat of your pan.
Why is day-old rice better for fried rice?
Chilled leftover rice has less surface moisture than freshly cooked rice, so the grains separate more easily in a hot wok instead of becoming soft or clumpy.
Can I use freshly cooked rice?
Yes. Spread the cooked rice out on a tray or large plate first and allow some of the steam and surface moisture to escape before frying. Letting it cool also helps the grains firm up.
What is the takoyaki sauce in this recipe made from?
This quick version combines Worcestershire sauce, ketchup, oyster sauce, and sugar to create a sweet, tangy, savory sauce inspired by the flavors served with takoyaki.
Can I use larger scallops instead?
Yes. Pacific Bay U.S. Scallop Meat makes a great alternative. Because the scallops are larger, they'll need more cooking time than bay scallops. Sear them separately, then arrange them over the finished fried rice.
Put Those Leftovers to Work
Start with Pacific Bay Bay Scallop Meat and yesterday's rice, then add a quick sear, plenty of savory Japanese-inspired flavor, and your favorite takoyaki toppings. Shop at PacificBay.com.ph and leading supermarkets nationwide. Real seafood made easy.