Scallops and Lobster3 min read
A typical Louisiana cuisine is gumbo. It is the mother of all one-pot meals and includes hearty portions of meat or fish and flavorful gravy. We will demonstrate how to prepare upscale seafood gumbo today with lobster and scallops!
We believe you’ll enjoy this if you’re seeking for a special occasion dish that is out of the ordinary. We selected two delectable seafood that will impress your loved ones and earn you accolades.
The delicate flavor and meat-like texture of lobster and scallops are hard to find in other seafood products. They must be prominent because they are the dish’s protagonists. In order to prepare them individually before combining them with the other ingredients, we pan-seared and season-d the meats.
Both pescatarians and flexitarians may eat this meal. Additionally, we’ll demonstrate how to prepare this gumbo—or any other—gluten-free. The stock is thickened in the classic Lousiana recipe using a roux, which is a mixture of lipids and wheat flour. Instead, we will use rice flour, which is gluten-free, to produce the roux.
Overall, this one-pot seafood gumbo provides you with all the nutrients you require. With 520 calories, a ton of protein (nearly 80% of your RDI), plenty of fiber (20% of your RDI), and very little saturated fats (6% of your RDI), it offers all the nutrients you expect from a balanced meal.
Furthermore, don’t be concerned if this is your first time cooking lobster or scallops. With the detailed directions provided below, we guarantee it will be quick and easy. Enjoy yourself and just have fun following along!
Rapeseed Oil4 tbsp
Rice Flour3 tbsp
Red Onions 2
Celery Sticks 2
Red Peppers 1
Yellow Peppers 1
Cajun Seasoning 2 tsp
Canned Chopped Tomatoes 400 g
Fish Stock 600 mL
Okra Pods 6
Wholegrain Rice 230 g
Scallops 200 g
Lobster Tails 2
Parsley to taste
Spring Onions to taste
Let’s start by making the gluten-free roux.
In a pot, heat 3 tbsp the vegetable oil, add the rice flour, and cook the mixture for 5 minutes.
Always keep stirring whilst the roux turns from pale brown to dark brown.
Then, add finely chopped onions, celery, and bell peppers. Tip in the cajun seasoning and cook the vegetables for 5 minutes, stirring occasionally.
Now, add canned chopped tomatoes, fish stock, and sliced okra pods.
Bring the broth to a boil and simmer covered for 20 minutes. Then, season with salt and pepper to taste.
Meanwhile, let’s cook the rice.
Add the rice to a clean pot with boiling water and cook for 15 minutes, or follow packet instructions.
Then, drain it, season with salt to taste, and set it aside.
While the gumbo broth and rice cook, prepare the scallops.
Heat a non-stick skillet over medium heat and add the scallops. If you’re using the frozen ones, make sure they’re thoroughly defrosted first.
Sear the seafood for a few minutes on both sides until lightly browned (1).
Next, add the scallops to the tomato broth, cook them 5 minutes, and then remove the gumbo from the heat (2).
At this point, let’s cook the lobsters.
Cut the tails down the middle with a sharp knife, then open the shell and pull the meat out, laying it on top of the cracked shell.
Heat the remaining 1 tbsp of oil in a skillet, add the lobsters, and season them with salt, pepper, and parsley.
Pan-fry them for 6-8 minutes or until they turn bright red, turning the tails sideways and upside down to ensure they’re evenly cooked (1).
Finally, serve the gumbo with the cooked rice and lobsters, and garnish it with chopped spring onions and parsley (2).