Best 2 Cajun Scallops Rice Recipes

Embark on a delightful culinary journey where the bold flavors of Cajun spices dance harmoniously with the delicate sweetness of scallops. This dish of Cajun Scallops Rice is a masterpiece of flavors, featuring succulent scallops seared to perfection, enveloped in a rich and aromatic sauce infused with the trinity of Cajun cuisine - bell peppers, onions, and celery. Served atop a bed of fluffy rice, every bite is a celebration of Cajun culture and the bounty of the sea.

Let's cook with our recipes!

CAJUN SCALLOPS AND RICE

Cajun Scallops and Rice image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons unsalted butter
3 scallions, sliced (white and green parts separated)
3 scallions, sliced (white and green parts separated)
1 jalapeno pepper, seeded and chopped
1 cup white rice
1 bay leaf
Kosher salt
4 cups frozen chopped greens, such as collards and/or kale (about 10 ounces), thawed and squeezed dry
1 pound medium sea scallops (about 20), "foot" muscles removed
1/2 teaspoon Cajun seasoning
2 tablespoons vegetable oil
1/2 cup chopped fresh parsley
Lemon wedges, for serving

Steps:

Melt the butter in a medium saucepan over medium heat. Add the scallion whites and jalapeno and cook, stirring occasionally, until softened, about 3 minutes. Add 1 1/2 cups water, the rice, bay leaf and 1/2 teaspoon salt. Increase the heat to medium high and bring to a simmer. Reduce the heat to low; stir, then cover and simmer until the rice is tender and the water is absorbed, 15 to 18 minutes. Remove from the heat and stir in the greens. Cover and set aside.
Season the scallops with salt and sprinkle one side with the Cajun seasoning. Heat a large skillet over medium-high heat. Add the vegetable oil, then the scallops, spice-side down; cook until browned and crisp, about 3 minutes. Flip and cook until just cooked through, about 1 minute.
Stir the parsley and scallion greens into the rice and season with salt. Serve with the scallops and lemon wedges.

CAJUN SCALLOPS & RICE

Cajun Scallops & Rice image

Categories Shellfish

Number Of Ingredients 10

Ingredients

1 tablespoon Olive Oil
1 head Large Sweet Onion, thinly sliced
1 1/2 teaspoons Homemade Cajun Seasoning, see recipe
1/2 head Fresh Broccoli Crown, finely chopped
2 cloves Garlic, pressed
1 tablespoon Butter or Margarine
1 cup Rice
1 cup Vegetable Broth
1 cup Water
1 pound Fresh Frozen Sea Scallops

Steps:

Precook rice. Heat oil in large skillet. Cook onion slices in skillet for a few minutes.
Then add chopped broccoli and about a half a teaspoon of spice. Mix well, and cook for a minute more.
Add scallops with more spice, and sautée one side of the scallop and turn to sauté other side.
Once scallops are just almost done/browned, add butter to skillet and cooked rice. Continue to mix.
Serve immediately.

Tips:

Use large, sea scallops for the best results. Smaller scallops will cook too quickly and become tough.
Make sure the scallops are dry before searing them. This will help them to brown evenly.
Sear the scallops over high heat for a few minutes per side, or until they are golden brown and cooked through. Do not overcook them, or they will become tough.
Use a flavorful sauce to accompany the scallops. The sauce in this recipe is made with garlic, shallots, white wine, and heavy cream, but you can use any sauce that you like.
Serve the scallops over rice or pasta. You can also serve them with roasted vegetables or a salad.

Conclusion:

This recipe for Cajun scallops with rice is a quick and easy weeknight meal that is sure to please the whole family. The scallops are seared until golden brown and then simmered in a flavorful sauce. The rice is cooked in the same pot as the scallops, so there is minimal cleanup. Serve this dish with a side of roasted vegetables or a salad for a complete meal.