Cajun Scallops & Peppers over Chicken Vermicelli Rice
Prep time:
Cook time:
Total time:
Serves: 4-5
- 2 tbsp butter, divided
- 1 cup white rice
- ¼ cup vermicelli pasta, broken into small pieces
- 3 cups chicken broth
- 1 tbsp chicken bouillon
- 2 tsp dried parsley
- ½ tsp dried oregano
- ¼ tsp onion powder
- ¼ tsp garlic powder
- 2 tsp fresh ground pepper, divided
- 1 lb fresh scallops, rinsed
- 1 tsp salt
- 1 tsp chili powder
- 1 tbsp 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 tbsp 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 tsp 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.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/cajun-scallops-peppers-over-chicken-vermicelli-rice/
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