Scallop Rice Bowls With Crunchy Spice Oil


Photo Credit:epicurious

The transformative power of our new favorite seedy, spicy, crunchy, garlicky oil is on full display in this dinner of simply seared scallops. A couple of drizzles adds a spice drawer’s worth of flavor in seconds.

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I made this as part of Covid culinary adventures 2020 and it was so good and easy. I did some modifications based on what we had – swapped shrimp for the scallops and spinach for the kale. Then I ended up mixing the ginger spinach into the rice, otherwise my toddlers wouldn’t have eaten the greens on their own. Also put less chili flakes to make it less spicy for the kiddos. All in all a hit! I’ll be using the leftover crunchy spice oil over fish next.
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Wow! An impressive dish with lots of flavor! Definitely one for the archives or special occasion dinners (because of the cost) of the scallops. Will make again! Next time I will only make half recipe of the oil to serve four people.

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