Comments: Before wading into this delicious, popular, gluten-free recipe we’d like to briefly mention a word about both Scallops and Cajun cooking to better familiarize you with the ingredients so that you will have a of its ingredients before preparing the recipe.
Scallops can be either Bay of Sea and for this recipe we have chosen Bay which are sweeter and more tender than Sea. Bay scallops are considered a legal ‘game’ placed under strict rules regulating when and how they can be harvested which is normally in the Gulf from June to September. Alternatively, Bay scallops can be the imported type where they are raised in an artificial environment by ‘farmers,’ as they are called. This growing method will involve using suspension nets which is one of the most sustainable forms or aquaculture since the scallops can be harvested without disturbing the bottom habitat.
Sea scallops on the other hand are harvested by ocean-going trawlers using regulated dredging equipment that determines the size and weight of the equipment so as not to disturb the eelgrass and bottom habitats.
Cajun cooking is generally spicy and flavorful using what some refer to as “the ‘trinity” of Cajun cooks which include green peppers, onions and celery. As you prepare this recipe, you’ll see that we do adhere to the “trinity” and then some and you are free to add whatever else comes to mind to create your own, Scallops/Cajun Sauce recipe.
2 cups Carolina Enriched Extra Long Grain White Rice
1 pound Bay Scallops
1 28oz can Whole peeled tomatoes (finger crushed to eliminate any heard cores)
8 fl oz gluten-free Home Made Chicken Stock
2 tbls Vegetable oil
1 tbl Chili Powder (add more depending on hot taste desire)
1 tbl Corn Starch mixed in 2 fl oz cold water
1 medium sized white onion
1 medium sized green pepper, sliced
2 cloves garlic, chopped
2 stalks celery, chopped
2 tbls butter
1 tsp salt
- Bring 4 cups water to a boil adding salt to taste, add butter. Add rice, stir, lower heat, cover stirring occasionally. When cooked, 20-30 minutes, rinse in cold water to remove starch, set aside.
- Using a 10 in skillet or 3 qt sauce pan, add vegetable oil and heat. Stir in vegetables (except tomatoes), sprinkle salt and cook until translucent. Add tomatoes. Chicken broth, Chili powder and stir gently. Bring to a low boil, lower heat to a simmer, cover and cook for 20 minutes checking during that time to be sure there is no burning. Add diluted Corn Starch and stir until thoroughly mixed into sauce.
- Add Scallops, stir throughout the sauce, cover and simmer for 10 minutes.
- Proportion rice on plates, smother with Cajun/Scallop Sauce and serve.
Condiments: Hot Sauce, Sour Cream, Tostitos Corn Chips
Sides: White Rice