Aug 26 2026
Restaurants›Rodizio Grill Brazilian Steakhouse Maple Grove›Miolo Alísios Recipe

Miolo Alísios Recipe

Inspired by Rodizio Grill Brazilian Steakhouse Maple Grove
Time45m
Serves2

Make Miolo Alísios Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Base (Risotto-style Pearl Couscous)

Miolo (Seafood Heart) - Main Protein

Alísios Sauce (Herb-Citrus & Pernod Finish)

Finishing & Garnish

Method

Base (Risotto-style Pearl Couscous)

  1. 1

    Prep

    Bring the stock to a gentle simmer in a small saucepan and keep it hot over low heat.

  2. 2

    Toast Couscous

    In a medium sauté pan over medium heat, add 2 tbs olive oil. When warm, add the pearl couscous and stir continuously for 3-4 minutes until the couscous is lightly toasted and opaque.

  3. 3

    Sauté Aromatics

    Add the finely diced shallot and minced garlic to the toasted couscous. Sauté 2-3 minutes until softened and fragrant, taking care not to brown the garlic.

  4. 4

    Deglaze

    Pour in 1 tbs dry white wine and stir until mostly absorbed.

  5. 5

    Cook with Stock

    Add 1/2 cup of the hot stock and stir frequently. When absorbed, add another 1/2 cup. Continue adding hot stock in 1/2-cup increments, stirring and letting it absorb each time, until the couscous is tender but still slightly al dente—about 12-15 minutes and using roughly 3 cups stock total.

  6. 6

    Finish

    Remove from heat and stir in 1 tbs butter and 1 tbs grated Parmesan. Season with 1 tsp salt and 1/2 tsp black pepper. Cover and hold warm while you prepare the miolo and sauce.

Miolo (Seafood Heart) - Main Protein

  1. 7

    Season

    Pat shrimp and scallops dry with paper towels. Season both with 1/2 tsp sea salt, 1/4 tsp black pepper and sprinkle lemon zest over them. Let rest 5 minutes.

  2. 8

    Sear Seafood

    Heat a large sauté pan over medium-high heat. Add 1 tbs olive oil and 1 tbs unsalted butter. When the foam subsides and the pan is very hot, add scallops in a single layer without crowding. Sear 1.5-2 minutes per side until a deep golden crust forms; transfer to a plate. Add shrimp to the same pan and cook 1.5-2 minutes per side until pink and just cooked through. Transfer shrimp to the plate with scallops.

  3. 9

    Hold

    Keep seafood loosely covered and warm while finishing the sauce and couscous. Reserve any pan fond for the sauce.

Alísios Sauce (Herb-Citrus & Pernod Finish)

  1. 10

    Sweat Aromatics

    Return the sauté pan to medium heat and add 1 tbs olive oil. Add the finely minced shallot and 1 minced garlic clove. Cook gently 2-3 minutes until translucent and fragrant but not browned.

  2. 11

    Flambé/ Deglaze (optional)

    If using Pernod, carefully add 1 tsp and ignite or allow alcohol to reduce for 30 seconds to 1 minute; alternatively skip ignition and simply let it bubble off for 30 seconds. Pour in 2 tbs dry white wine and scrape up any browned bits from the pan.

  3. 12

    Reduce and Enrich

    Let the wine reduce by half (about 1-2 minutes), then add 1 tbs fresh lemon juice and 1/4 cup heavy cream. Stir and simmer gently 1-2 minutes until the sauce slightly thickens.

  4. 13

    Finish Sauce

    Remove the pan from heat and stir in 2 tbs chopped parsley, 1 tbs basil, 1 tbs chives, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. If the sauce seems too thick, add 1-2 tbs hot stock from the couscous to loosen.

Plating & Finishing

  1. 14

    Assemble

    Spoon a generous portion (about 3/4 cup) of the warm pearl couscous onto the center of each plate, creating a shallow well in the middle.

  2. 15

    Top with Miolo

    Arrange seared scallops and shrimp on top of the couscous (6 shrimp and 4 scallops per serving if serving two). Spoon the Alísios sauce over the seafood and around the couscous, using pan juices to finish the plate.

  3. 16

    Garnish

    Toss microgreens or baby arugula with 1 tsp extra virgin olive oil and a squeeze of lemon. Place a small bunch atop the seafood. Crack a little extra black pepper over the plate and serve the lemon wedge alongside.

  4. 17

    Serve

    Serve immediately while seafood and couscous are warm. Provide extra lemon for squeezing and additional grated Parmesan at the table if desired.

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