Bay Scallop Bowl

Ingredients

• 8 oz. thawed Bristol Peruvian Scallops
• 2 cups prepared rice
• 2 cups baby arugula
• 1/2 cup cucumber, sliced thin
• 1/2 cup carrot, sliced thin
• 1/2 cup cooked, shelled edamame
• 1/4 cup shaved red onion
• 1 Tablespoon garlic, minced
• 1 Tablespoon ginger minced
• 2 Tablespoons olive oil
• 1/2 cup chopped fresh cilantro
• 1/4 cup orange juice