Cajun Scallops & Peppers over Chicken Vermicelli Rice
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Ingredients
  • 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)
Instructions
  1. Melt 1 tbsp of butter in a large skillet over medium heat.
  2. Add rice and vermicelli and brown stirring occasionally (about 3-4 minutes).
  3. Add rest of ingredients, stir well.
  4. Bring to boil, cover, reduce heat to low and simmer for 25 minutes.
  5. Meanwhile, heat rest of butter and olive oil in a large skillet over medium-high heat.
  6. Season scallops with salt, remaining 1½ tsp pepper and chili powder.
  7. Once melted/hot add scallops and cook 1½ minutes per side.
  8. Remove to a plate but keep warm.
  9. Add garlic and peppers to same skillet (add more butter/olive oil if too dry).
  10. Saute for 3 minutes stirring occasionally.
  11. Deglaze with white wine.
  12. Add lemon juice and simmer mixture for 2 minutes.
  13. Transfer vermicelli rice to a large serving bowl.
  14. Top with scallops then pepper mixture then microgreens.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/cajun-scallops-peppers-over-chicken-vermicelli-rice/