Thaw scallops, rinse, and pat dry.
In a medium bowl, whisk together coconut aminos, soy sauce, garlic powder, salt, & pepper. Add scallops and gently toss until well coated.
Heat oil in a saucepan over medium-high heat and sautee the broccoli in teriyaki sauce.
Remove broccoli, add more oil, and sautee the scallops for 2-3 minutes per side.
To assemble the bowls, start with a base of greens, add rice, vegetables, and scallops. Top with furikake seasoning and a side of spicy mayo.
Enjoy!