Crunchy Spice Oil Recipes

CRUNCHY SPICE OIL

Crunchy Spice Oil image

This chile oil combines tons of texture from toasted whole spices and seeds with a just-spicy-enough heat level. Drizzle it over any, literally any, savory food you can think of.

Provided by Anna Stockwell

Categories Condiment/Spread Garlic Sesame Cumin Paprika Maple Syrup Spice

Yield 1⅓ cup

Number Of Ingredients 10

Ingredients

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.

SCALLOP RICE BOWLS WITH CRUNCHY SPICE OIL

Scallop Rice Bowls With Crunchy Spice Oil image

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.

Provided by Anna Stockwell

Categories Scallop Ginger Kale Avocado Rice Dinner Spice Wheat/Gluten-Free Dairy Free

Yield 4 servings

Number Of Ingredients 7

Ingredients

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.

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