PEPPERONI FRIED RICE WITH SCALLOPS AND GARLIC AIOLI

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Pan-fried crispy rice served tossed with cubes of spiced pepperoni and herbs, then flavored with tomato paste and topped with garlic aioli and scallops in this Italian-American-inspired spin on Spanish paella.

Pepperoni is a smoky, marginally zesty American assortment of salami with both restored hamburger and pork prepared with flavors like paprika. I purchase pre-diced pepperoni or cut it myself instead of utilization the lay-level meagerly cut pepperoni.

Like paella, this fresh rice is finished off with a garlic aioli. Maybe than making aioli without any preparation with egg yolks and oil I settle on an easy route. I essentially whisk a little olive oil into mayonnaise for a speedy adaptation of “aioli”. This formula is motivated by a dish I had at my new most loved Italian spot in the West Village of New York, Don Angie.

HOW TO MAKE PEPPERONI FRIED RICE

  • Crisp the rice. Heat a large cast iron pan over medium heat, add the vegetable oil and heat through. Add the rice in an even layer and cook, untouched, until the bottom is crispy and golden brown, about 3 minutes. Stir and cook for an additional 5 minutes so each grain is crispy.
  • Cook the pepperoni. Add the shallots and cook until they are tender and no longer opaque, about 5 minutes. Add the garlic and pepperoni and cook, stirring occasionally until the pepperoni is slightly crisp, about an additional 5 minutes.
  • Add the tomato paste and spices. Add the tomato paste and paprika, stirring to combine, and let cook for 2 minutes. Then turn the pan off the heat and stir in the chives and parsley.
  • Make the garlic aioli. In a small bowl whisk together the mayo, garlic and olive oil until fully combined then cover and refrigerate until ready to use.
  • Prep the scallops. Pull the side muscle off the scallops if needed and pat the scallops dry with a paper towel and season on both sides with salt and pepper.
  • Cook the scallops. Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the butter and allow to melt. Add the scallops to the pan and let cook, untouched, until the underside is golden-brown, about 3 to 4 minutes. Flip and cook for an additional 2 minutes. Remove the scallops from the pan and set aside.
  • Serve. Ladle the crispy rice into bowls and top with dollops of the aioli. Divide the scallops and serve on top. Serve immediately.
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Pan-fried crispy rice served tossed with cubes of spiced pepperoni and herbs, then flavored with tomato paste and topped with garlic aioli and scallops in this Italian-American-inspired spin on Spanish paella.

PREP TIME 30 MINS
COOK TIME 30 MINS
SERVER 4

Ingredients:

FOR THE PEPPERONI FRIED RICE:

  • ¼ cup vegetable oil
  • 2 cups day old long-grain white rice
  • 2 medium shallots, thinly sliced
  • 2 cloves garlic, chopped
  • 4 ounces pepperoni, cut into ¼” cubes
  • ¼ cup tomato paste
  • ¼ teaspoon paprika
  • ¼ cup diced chives
  • ⅓ (packed) )cup roughly chopped flat-leaf parsley

FOR THE GARLIC “AIOLI”:

  • ¼ cup mayonnaise
  • 2 cloves garlic minced
  • 2 tablespoons extra-virgin olive oil

FOR THE SCALLOPS:

  • 1 pound dry-packed sea scallops
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter

Instructions:

FOR THE PEPPERONI FRIED RICE:

  1. Heat a large cast iron pan over medium heat, add the vegetable oil and heat through. Add the rice in an even layer and cook, untouched, until the bottom is crispy and golden brown, about 3 minutes. Stir and cook for an additional 5 minutes so each grain is crispy.
  2. Add the shallots and cook until they are tender and no longer opaque, about 5 minutes. Add the garlic and pepperoni and cook, stirring occasionally until the pepperoni is slightly crisp, about an additional 5 minutes.
  3. Add the tomato paste and paprika, stirring to combine, and let cook for 2 minutes. Then turn the pan off the heat and stir in the chives and parsley.
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FOR THE GARLIC “AIOLI”:

  1. In a small bowl whisk together the mayo, garlic and olive oil until fully combined then cover and refrigerate until ready to use.

FOR THE SCALLOPS:

  1. Pull the side muscle off the scallops if needed and pat the scallops dry with a paper towel and season on both sides with salt and pepper.
  2. Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the butter and allow to melt. Add the scallops to the pan and let cook, untouched, until the underside is golden-brown, about 3 to 4 minutes.
  3. Flip and cook for an additional 2 minutes. Remove the scallops from the pan and set aside.

FOR SERVING:

  1. Ladle the crispy rice into bowls and top with dollops of the aioli. Divide the scallops and serve on top. Serve immediately.
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