For this recipe I combined all the things I was craving at the time, and after making it once it was an instant favorite. I've made it three more times since (all in the last two months). Even Brad loved it. Usually with new recipes I have to make a few tweaks and adjustments, but I actually nailed this one on my first attempt (in my opinion - let me know what you think)! It's comprised of scallops with a little kick from chili powder and peppers cooked in garlic, butter, white wine and lemon over a chicken vermicelli rice (think Rice-A-Roni copycat but fresher and a lot better).
Start with your chicken vermicelli rice. For this you will need white rice, vermicelli (spaghetti or angel hair work fine too) broken up into small pieces, butter, chicken bouillon, chicken broth, dried parsley, oregano, onion powder, garlic powder and pepper.
Melt butter in a large skillet over medium heat. Once melted add rice and vermicelli. Stir occasionally until browned.
Add the rest of your ingredients. Turn up heat and bring to a boil stirring to incorporate. Once it begins to simmer, cover and turn heat to low. Simmer for about 25 minutes on low heat.
It should look like this when it's done. Taste test to make sure everything it thoroughly cooked. Keep warm.
Meanwhile, prepare your scallops and peppers. You will need.... scallops and peppers, butter, olive oil, chili powder, salt, pepper, garlic, white wine and lemon.
Remove small side of scallops (small piece of side that should easily come off) and rinse with cold water. Season with salt, pepper and chili powder. Heat a skillet over medium-high heat and add butter and olive oil. Once melted/hot add scallops.
Cook 1 ½ minutes per side. They should develop a nice sear.
Remove to a plate and keep warm.
Add garlic and pepper to same skillet (add more butter and olive oil if too dry) and saute for about 3 minutes. Add white wine and de-glaze pan. Add lemon juice. Stir to combine and simmer for about 3 more minutes.
Transfer vermicelli rice to a large serving bowl.
Top with scallops and pepper mixture and some microgreens if your little heart desires. I used arugula for a peppery taste.
Just as flavorful as it is colorful. I'm actually super pumped with how this turned out.
Try it out!
- 2 tablespoon butter, divided
- 1 cup white rice
- ¼ cup vermicelli pasta, broken into small pieces
- 3 cups chicken broth
- 1 tablespoon chicken bouillon
- 2 teaspoon dried parsley
- ½ teaspoon dried oregano
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 2 teaspoon fresh ground pepper, divided
- 1 lb fresh scallops, rinsed
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 5-6 assorted baby bell peppers, sliced into small thin strips
- ½ cup dry white wine
- juice from one lemon
- arugula microgreens (optional)
- Melt 1 tablespoon of butter in a large skillet over medium heat.
- Add rice and vermicelli and brown stirring occasionally (about 3-4 minutes).
- Add rest of ingredients, stir well.
- Bring to boil, cover, reduce heat to low and simmer for 25 minutes.
- Meanwhile, heat rest of butter and olive oil in a large skillet over medium-high heat.
- Season scallops with salt, remaining 1½ teaspoon pepper and chili powder.
- Once melted/hot add scallops and cook 1½ minutes per side.
- Remove to a plate but keep warm.
- Add garlic and peppers to same skillet (add more butter/olive oil if too dry).
- Saute for 3 minutes stirring occasionally.
- Deglaze with white wine.
- Add lemon juice and simmer mixture for 2 minutes.
- Transfer vermicelli rice to a large serving bowl.
- Top with scallops then pepper mixture then microgreens.
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