Best 6 Cajun Scallops Recipes

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**Indulge in a Cajun Delight: Savor the Essence of Louisiana with Our Exquisite Scallop Recipes**

Embark on a culinary journey to the heart of Louisiana with our enticing Cajun scallops recipes. These delectable dishes capture the vibrant spirit of Cajun cuisine, tantalizing your taste buds with an explosion of bold flavors. From the classic Cajun-spiced scallops to the innovative blackened scallops with creamy corn maque choux, our collection offers a symphony of flavors that will leave you craving more. Each recipe is carefully curated to showcase the versatility of scallops, whether seared, grilled, or pan-fried to perfection. With a medley of aromatic spices, zesty citrus, and fresh herbs, these recipes promise an unforgettable dining experience. So, gather your ingredients, fire up your kitchen, and let the Cajun rhythm guide you as you create these culinary masterpieces.

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

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 JAMBALAYA WITH CATFISH, SCALLOPS AND SHRIMP



Cajun Jambalaya With Catfish, Scallops and Shrimp image

A smokey, spicy, seafood Jambalaya. I made with brown rice because that is what we enjoy, please do use your favorite rice but adjust liquid and cooking times accordingly. Do check out Recipe #477279, it is what gives the smokiness.

Provided by Rita1652

Categories     Gumbo

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 17

14 medium shrimp, peeled and deveined
8 sea scallops, quartered
1 lb catfish fillets, cut into 1 1/2 inch pieces or 1 lb cod, cut into 1 inch pieces
2 tablespoons creole seasoning (Smokey Creole Seasoning)
2 tablespoons olive oil
1/2 cup diced onion
1/2 cup diced red bell pepper
1/4 cup diced poblano chile
1/2 cup diced celery
2 tablespoons minced garlic
1 cup fresh tomato sauce
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon chipotle hot sauce
1 cup rice (Take note cooking time will be longer for brown rice) or 1 cup brown rice (Take note cooking time will be longer for brown rice)
3 -4 cups chicken stock
12 ounces andouille sausages, sliced

Steps:

  • In a bowl combine shrimp, scallops, catfish and Creole seasoning, and work in seasoning well.
  • In a large, heavy, pot heat oil over high heat.
  • Saute the onion, peppers and celery, 5 minutes. Add garlic, tomato sauce, bay leaves, Worcestershire and chipotle sauces.
  • Stir in rice and add broth.
  • Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes for white 30 minutes for brown rice.
  • Brown rice:.
  • Check after 20 minutes and add more broth if using brown rice if needed,.
  • When rice is just tender add shrimp, scallops, catfish mixture and sausage. Cook until seafood is done, about 10 minutes more.
  • Season to taste with salt, pepper and Creole seasoning BUT more then likely you won`t need to.

Nutrition Facts : Calories 528.1, Fat 26.5, SaturatedFat 7.6, Cholesterol 82.5, Sodium 1266.7, Carbohydrate 39.3, Fiber 1.9, Sugar 5.8, Protein 31.2

CAJUN SCALLOPS



Cajun Scallops image

If you like spicy foods, then this Cajun scallop dish is for you. Cajun seasoning and hot sauce give the dish its heat, while sauteed red onion adds bite. GOOD TO KNOW: Scallops are a great source of vitamin B12, which helps keep your heart healthy. They also provide omega-3 fatty acid.

Provided by ElizabethKnicely

Categories     Onions

Time 20m

Yield 2 5 ounce servings, 2 serving(s)

Number Of Ingredients 8

1 teaspoon olive oil
1 large red onion, thinly sliced and separatd into rings
1 teaspoon cajun seasoning
1/2 teaspoon ground black pepper
1 teaspoon butter
1 garlic clove
3/4 lb fresh scallops
1 -2 teaspoon hot sauce

Steps:

  • Heat oil in a cast-iron skillet over high heat. Add onion, Cajun seasoning, and pepper; saute 3 minutes. Add butter and garlic; saute 30 seconds. Add scallops; cook 1 minute or until browned. Sprinkle with hot sauce; turn. Cook 3 minutes or until done.

JIM'S SPECIAL CAJUN SCALLOPS



Jim's Special Cajun Scallops image

Scallops coated with my own special seasoning and fried to a golden brown in butter.

Provided by JimChicago52

Categories     Seafood     Shellfish     Scallops

Time 20m

Yield 6

Number Of Ingredients 6

2 cups Italian-seasoned bread crumbs
1 cup finely grated Parmesan cheese
2 tablespoons blackening seasoning (such as Chef Paul Prudhomme's Blackened Redfish Magic®)
2 pounds sea scallops
1 cup heavy cream
¾ cup butter

Steps:

  • Combine the bread crumbs, Parmesan cheese, and blackened seasoning in a large, resealable plastic bag.
  • Dip the scallops into a bowl of heavy cream to coat.
  • Place the scallops one at a time into the plastic bag; shake to coat with the seasoning mixture.
  • Place the breaded scallop on a plate and repeat with the remaining scallops.
  • Melt the butter in a large skillet over medium high heat.
  • Pan fry the scallops until golden brown, about 2 minutes on each side.

Nutrition Facts : Calories 811.5 calories, Carbohydrate 42.2 g, Cholesterol 199.6 mg, Fat 56.7 g, Fiber 2.4 g, Protein 33.4 g, SaturatedFat 29.7 g, Sodium 2108.3 mg, Sugar 2.5 g

SPICY CAJUN SCALLOPS & ANGEL-HAIR PASTA



Spicy Cajun Scallops & Angel-Hair Pasta image

Large grilled Cajun-spiced sea scallops served over angel hair pasta tossed with slices of grilled asparagus, chopped grilled garlic and tomatoes and chopped fresh parsley in a cream sauce. Pam web site, if using wooden skewers soak in water at least 30 minutes.

Provided by Manami

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Pam cooking spray, for grilling spray
1 cup heavy cream
2 tablespoons cajun seasoning, divided (Use more if desired)
1 lb large scallop (about 16)
1 large head of garlic, cut in half crosswise
6 roma tomatoes, cut in half
8 ounces fresh asparagus, trimmed
12 ounces angel hair pasta, cooked according to package directions
1/4 cup chopped fresh parsley

Steps:

  • Spray grate of outdoor grill, utensils and 2 large metal skewers with Pam for Grilling Spray.
  • Preheat grill to medium heat.
  • Whisk together heavy cream and 1 tablespoon Cajun seasoning in heavy saucepan.
  • Simmer on grill until slightly reduced, stirring frequently, about 5 minutes.
  • Thread scallops onto prepared skewers.
  • Sprinkle scallops well with remaining Cajun seasoning; set aside.
  • Spray garlic, tomatoes and asparagus well with cooking spray.
  • Grill until well marked on each side; set aside to cool.
  • Grill scallops about 4 minutes on each side or until opaque.
  • Pop garlic out of skin; chop garlic cloves and tomatoes.
  • Cut asparagus into diagonal slices.
  • Toss vegetables with scallops, hot cooked pasta, Cajun cream sauce and parsley.
  • If using wooden skewers, soak in water at least 30 minutes before using to prevent them from burning.
  • Snap off the woody stems of asparagus before grilling.
  • Use toothpicks to connect stalks and make an asparagus 'raft' for easiest grilling.
  • Enjoy!

Nutrition Facts : Calories 641.3, Fat 24.2, SaturatedFat 14.2, Cholesterol 108.7, Sodium 481.2, Carbohydrate 77.6, Fiber 5.3, Sugar 6, Protein 28.7

CAJUN SCALLOPS & RICE



Cajun Scallops & Rice image

Categories     Shellfish

Number Of Ingredients 10

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:

  • To ensure the best flavor and texture, use fresh, high-quality scallops.
  • Before cooking, pat the scallops dry with paper towels to remove excess moisture.
  • Season the scallops generously with Cajun seasoning. You can adjust the amount of seasoning to your taste preferences.
  • Sear the scallops in a hot skillet until they are golden brown and cooked through. Be careful not to overcook them, as they will become tough.
  • Serve the scallops immediately with your favorite sides, such as rice, vegetables, or a salad.

Conclusion:

This Cajun scallops recipe is a flavorful and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. The scallops are seared to perfection and coated in a delicious Cajun sauce. Serve them with your favorite sides for a complete meal. Whether you're a seasoned chef or a beginner in the kitchen, this recipe is sure to impress your taste buds. So, grab your ingredients and give it a try today!

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