Crispy Black Carolina Rice

Shrimp, Scallops, Clams, Piquillo Peppers, Aïoli, Parlsey

Chef Alex Eaton of Estadio | Charleston, SC

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Adapted by StarChefs  |  december 2024

INGREDIENTS

Black Rice:
Yield: 6 cups 
1 tablespoon kosher salt
1 ounce butter
3 bay leaves
5 sprigs thyme
2 cups Charleston gold rice, rinsed and soaked for 30 minutes
2 tablespoons squid ink

Marinated Shrimp:
Yield: 2½ servings
2 cups chopped basil
2 cups chopped parsley
2 cups chopped cilantro 
1 cup chopped mint
1 jalapeño, seeded
2 cloves garlic, thinly sliced
2 cups olive oil
Kosher salt
10 pounds head-on shrimp

Aïoli:
Yield: 8 cups
½ cup lemon juice
½ tablespoon kosher salt
8 egg yolks
5 cloves garlic, thinly sliced
6 cups canola oil
2 cups olive oil

To Assemble and Serve:
Yield: 1 serving
Butter
Thyme
4 scallops
1 ounce sliced piquillo peppers
4 clams, steamed with aromatics of choice, juices reserved
Lemon juice
1 tablespoon chiffonade parsley 
Maldon salt

METHOD

For the Black Rice:
In a pot over medium-high heat, bring salt, butter, herbs, and 2 cups water to boil. Add rice and return mixture to a boil. Reduce heat, cover with lid, and let simmer 12 minutes. Remove from heat and let sit 30 minutes. Transfer rice to a mixing bowl. Fold in squid ink until well incorporated. 

For the Marinated Shrimp:
In a Vitamix Commercial blender, purée herbs, jalapeño, and garlic until smooth. With the blender running, slowly stream in oil until mixture is fully emulsified. Taste and adjust seasoning with salt. Transfer to a mixing bowl. Add shrimp and toss to coat. Cover and refrigerate.

For the Aïoli:
In a food processor, add lemon juice, salt, eggs, garlic, and ¼ cup ice water. Process until smooth. With the machine running, slowly stream in oils until mixture is fully emulsified. Transfer to an airtight container and refrigerate.

To Assemble and Serve:
Heat and prepare a grill. In a sauté pan over medium heat, melt butter. Add thyme and scallops. Sear scallops, basting with butter mixture. Set aside. In a sauté pan over medium-low heat, warm piquillo peppers in reserved clam cooking liquid. Reduce heat and keep warm. Grill 160 grams Black Rice until crispy. Set aside.Grill 4 pieces Marinated Shrimp and set aside. Place Black Rice in a mixing bowl. Top with grilled Marinated Shrimp, seared scallops, clams, and peppers. Spoon reserved clam cooking liquid over top. Season with lemon juice. Drizzle with 2 ounces Aïoli. Finish with parsley and salt.

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