Cajun Scallops Rice Food

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SCALLOPS AND RICE NOODLES



Scallops and Rice Noodles image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 17

1/2 tablespoon ginger
3 tablespoons soy sauce
1/3 cup chili sauce
1/4 cup ketchup
1/2 cup brown sugar
3/4 teaspoon garlic salt
1/3 cup clam juice, as needed
1/2 cup vegetable oil, plus 2 more cups for frying noodles
24 dry scallops
2 teaspoons cornstarch
Salt and freshly ground black pepper
7 carrots, cut into thin sticks
1/4 cup sweet red pepper strips
1/4 cup broccoli florets
2 onions, finely chopped
1 pound rice noodles
Sliced lemons, for serving

Steps:

  • Into a bowl, mix together ginger, soy sauce, chili sauce, ketchup, brown sugar, garlic salt and 1/3 cup clam juice, until smooth. Reserve. Preheat a wok with 2 tablespoons of the oil. Coat scallops with cornstarch and add to the wok. Stir-fry scallops for approximately 1 minute and sprinkle with salt and pepper, to taste. Stir in reserved ginger mixture cook for 1 to 2 minutes more. Remove scallops from sauce arrange on a serving dish. Reserve the sauce separately.
  • Heat the remaining 1 tablespoon oil in the wok and add the carrot sticks, sweet pepper strips, broccoli florets and chopped onions for 4 to 6 minutes or until brown. Season with salt and pepper, to taste. Keep warm, in the wok.
  • In another wok or deep pan, deep-fry rice noodles in 2 cups hot oil, for 3 minutes. Drain noodles. Arrange noodles in a bowl or on a plate, top with cooked vegetables and finish with scallops. If desired, mix a little more clam juice to the sauce, before pouring over the scallops and noodles. Serve with lemon slices.

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

BARBEQUED SCALLOPS ON RICE 1-2-3



Barbequed Scallops on Rice 1-2-3 image

We love these tangy, cajun barbequed scallops! They're very quick and easy to make- just 30 minutes in the oven. Be sure to allow 2 hours for marinating time. It really makes them extra special.

Provided by Realtor by day

Categories     Healthy

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs medium scallops
1/2 cup water
1/2 cup melted butter
1 (6 ounce) can tomato paste
1/4 cup vinegar
3 tablespoons soy sauce
1 1/2 teaspoons cajun seasoning
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 tablespoon parsley flakes
3 cups cooked buttered rice

Steps:

  • Wash the scallops and pat dry.
  • In a medium mixing bowl, mix together all the ingredients except the rice. Refrigerate for at least 2 hours.
  • Preheat oven to 450. Spread the scallops (with the marinade) evenly in a 13x9 baking pan. Bake on top rack of oven for 15 minutes.
  • Stir the scallops, turn off the oven and leave them in there for 15 more minutes with the door closed.
  • Serve over rice.

Nutrition Facts : Calories 979.9, Fat 25.8, SaturatedFat 15, Cholesterol 136, Sodium 1626.3, Carbohydrate 131.1, Fiber 4.3, Sugar 5.7, Protein 51.5

SCALLOPS WITH RICE



Scallops With Rice image

Scallops aren't the cheapest seafood on the market, but their buttery flavor is worth the expense. This is a simple, wholesome recipe that will satisfy, whether it is just you or guests. I buy frozen scallops from the grocer, thaw them, and they work just fine. For the rice I like to use a quick-cooking Rice Select royal blend--texmati white, brown, wild, and red for some variety. Some of the grains are nutty flavored and slightly al dente, which contrasts with the rest of the ingredients. Serve the same wine you cook with: a dry chablis is recommended. Serve with a vegetable or other side dish of your choice. Adapted from "Cooking in a Casserole" (1967) by Robert C. Ackart, esq.

Provided by Cooking Beast

Categories     Rice

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

4 tablespoons butter
2 medium onions, chopped
3 tablespoons oil (olive is good)
1 1/2 cups raw natural rice
1 cup fresh parsley, chopped
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup dry white wine
1/4 teaspoon thyme
1 bay leaf, crumbled
1 1/2 lbs sea scallops
boiling water

Steps:

  • Assemble and prepare all ingredients
  • In a 5-quart casserole, melt butter, cook onion until translucent. Remove and reserve.
  • In casserole, heat oil and cook rice until it is well coated and begins to turn golden. Add reserved onion, parsley, and seasonings. Cover.
  • In a saucepan, heat wine with thyme and bay leaf. Add scallops and enough boiling water to cover. Reduce heat and simmer for 5 minutes. Remove and reserve scallops; strain and reserve broth.
  • Add 2 cups of broth to rice mixture in casserole; if necessary, add more boiling water to have 2 cups. Stir once, cover, bake at 350 F for 20 minutes.
  • Stir in scallops, cover, and bake for an additional 10 minutes.

CURRIED SCALLOPS WITH RICE



Curried Scallops With Rice image

This recipe is from "Smart Cooking for Busy People: How to Make Healthy and Tasty Full Meals in 30 Minutes" - http://amazon.com/s/ref=nb_sb_noss?url=search-alias%3Ddigital-text&field-keywords=healthy+meals%2CB00CQX26OM.

Provided by Alexandra Beck

Categories     Curries

Time 25m

Yield 3 serving(s)

Number Of Ingredients 6

1 lb fresh scallops
1 cup basmati rice, cooking in 10 min
3 tablespoons sour cream
1 tablespoon natural oat bran
2 tablespoons olive oil
2 garlic cloves

Steps:

  • Crush and mince garlic, sauté with olive oil until golden.
  • Add scallops and cook for about 10 minutes (flip them after 5 minutes).
  • Cook rice.
  • In a small bowl, mix together sour cream, lemon juice, turmeric, oat bran, herbs.
  • Add sour cream mixture to scallops and cook over low heat for 3 minutes.
  • Serve.

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