Best 2 Cajun Scallops Rice Recipes

**Explore the Delights of Cajun Scallops and Rice: A Culinary Journey of Savor and Spice**

Indulge in the vibrant flavors of Cajun cuisine with our delectable Cajun Scallops and Rice recipe. This dish combines the succulent sweetness of sea scallops with a symphony of Cajun spices, creating a culinary masterpiece that tantalizes the taste buds. Accompanied by fluffy and aromatic rice, this dish promises a satisfying and unforgettable dining experience.

**Recipe 1: Cajun Scallops with Garlic Butter Sauce**

This recipe showcases the harmonious blend of Cajun spices with a rich and buttery sauce. Garlic, paprika, cayenne, and thyme come together to create a flavorful coating for the scallops, while the garlic butter sauce adds a touch of decadence. Served over fluffy rice, this dish is sure to impress even the most discerning palate.

**Recipe 2: Cajun Scallops with Spicy Remoulade Sauce**

For those who crave a bit of heat, the Cajun Scallops with Spicy Remoulade Sauce is an absolute must-try. This recipe features a zesty remoulade sauce made with mayonnaise, Creole mustard, cayenne, and horseradish, creating a perfect balance of spice and tang. Served over rice, this dish is an explosion of flavors that will leave you craving more.

**Recipe 3: Cajun Scallops with Blackened Butter**

Experience the bold and smoky flavors of Cajun cuisine with the Cajun Scallops with Blackened Butter recipe. Blackened butter, made with a combination of spices and herbs, adds a unique depth of flavor to the scallops. Accompanied by fluffy rice, this dish is a true testament to the culinary artistry of Cajun cooking.

**Recipe 4: Cajun Scallops with Crawfish Étouffée**

Immerse yourself in the rich and savory flavors of Louisiana with the Cajun Scallops with Crawfish Étouffée recipe. This dish features a hearty and flavorful crawfish étouffée, a classic Cajun stew made with a medley of vegetables, spices, and succulent crawfish. Topped with tender scallops, this dish is a celebration of Cajun culture and cuisine.

Embark on a culinary journey with our diverse collection of Cajun Scallops and Rice recipes. From the classic garlic butter sauce to the spicy remoulade and the bold blackened butter, each recipe offers a unique taste experience that will transport you to the heart of Cajun country.

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:

Choose the right scallops. Look for sea scallops that are about 1 to 1 1/2 inches in diameter. They should be firm and have a sweet, briny smell.
Cook the scallops properly. Scallops are best cooked quickly over high heat. This will help to keep them tender and juicy. Overcooking will make them tough and rubbery.
Use fresh ingredients. The fresher the ingredients, the better your dish will taste. This is especially true for the scallops, which should be cooked within a day or two of purchase.
Don't be afraid to experiment. There are many different ways to cook scallops. Feel free to experiment with different recipes and ingredients to find what you like best.

Conclusion:

Scallops are a delicious and versatile seafood that can be cooked in a variety of ways. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, there's a scallop recipe out there for you. So next time you're at the seafood counter, don't be afraid to give scallops a try.