Pepperoni Fried Rice with Scallops and Garlic Aioli
Pan-fried crispy rice is 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.
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.
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 paprika, stirring to combine, and let cook for 2 minutes. Then turn the pan off the heat and stir in the chives and parsley.
For 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.
For 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.
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.
For serving:
Ladle the crispy rice into bowls and top with dollops of the aioli. Divide the scallops and serve on top. Serve immediately.