Cajun Scallops Rice Recipes

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.

Steps:

• Prepare pilaf mix according to package directions, using 1 tablespoon butter., Meanwhile, in a large skillet, saute scallops in remaining butter until firm and opaque. Remove and keep warm. In the same skillet, saute peppers until tender. Stir in the scallops, rice, parsley and salt.

Steps:

• In a saucepan, combine the wild rice, chicken broth, water, sausage, onion, mushrooms and garlic. Bring to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes, or until rice is tender. Remove from the heat, and stir in the cream of mushroom soup. It's that easy!

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.

Steps:

• In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add rice and turmeric; stir to coat. Stir in broth and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender., Stir in the remaining ingredients; return to a boil. Reduce heat; cover and simmer for 5 minutes or until shrimp turn pink.

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.