Best Crunchy Spice Oil Recipes

Scallop Rice Bowls With Crunchy Spice Oil image

Provided by Anna Stockwell

Yield 4 servings

Number Of Ingredients 7

1 lb. dry sea scallops, side muscles removed
1 tsp. kosher salt, divided
1 tsp. finely grated peeled ginger
3 Tbsp. vegetable oil, divided
2 bunches Tuscan kale, ribs and stems removed
1 avocado, sliced
Steamed rice, Crunchy Spice Oil, lemon wedges (for serving)

Steps:

Pat scallops dry, then season on all sides with ½ tsp. salt.
Heat ginger and 1 Tbsp. oil in a large high-sided skillet or medium Dutch oven over medium until oil is hot. Add kale and ¼ cup water and toss to coat. Cook until kale is wilted and water is evaporated, 5-7 minutes. Season with remaining ½ tsp. salt.
Meanwhile, heat remaining 2 Tbsp oil in large nonstick or cast-iron skillet over medium-high until shimmering. Cook scallops until golden brown and firm to the touch, about 3 minutes per side.
Divide scallops among shallow bowls or plates; arrange kale, avocado, and some rice next to scallops. Drizzle with spice oil and serve with lemons for squeezing over.

Crunchy Spice Oil image

Provided by Anna Stockwell

Yield 1⅓ cup

Number Of Ingredients 10

1 cup sunflower or other neutral oil
6 garlic cloves, finely chopped
¼ cup sesame seeds
2 Tbsp. black mustard seeds
4 tsp. cumin seeds
1 Tbsp. pink peppercorns, lightly crushed
1 Tbsp. crushed red pepper flakes
2 tsp. kosher salt
1 tsp. paprika
1 tsp. pure maple syrup

Steps:

Heat oil, garlic, sesame seeds, mustard seeds, cumin seeds, pink peppercorns, and red pepper flakes in a small saucepan over medium-high until oil is sizzling and bubbling, about 2 minutes. Immediately reduce heat to low and continue to cook, stirring constantly, until garlic is golden brown and spices are fragrant, about 5 minutes. Remove from heat and stir in salt, paprika, and maple syrup. Let cool. Transfer to an airtight container.
Do ahead: Spice oil can be made 1 month ahead. Cover and chill.