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Scallop Rice Bowls with Crunchy Spice Oil
Ingredients
  • 1 lb. dry sea scallops, side muscles removed
  • 1 tsp. kosher salt, divided
  • 1 tsp. finely grated peeled ginger
  • 3 Tbsp. vegetable oil, divided
  • 2 bunches Tuscan kale, ribs and stems removed
  • 1 avocado, sliced
  • Steamed rice, Crunchy Spice Oil , lemon wedges (for serving)
Steps
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