Scallop Gumbo

Mark Bittman and I don't always agree with each other in the kitchen, but he hit the nail on the head with this one. Simple and delicious. The cayenne pepper is a nice touch. Next time I think I'll use half scallops and half shrimp to mix it up a bit.  Stirring the roux (the mix of flour and butter/oil) is the most labor intensive part of this recipe; you'll be stirring for 15 minutes, so it helps to have a friend over to talk to while you do so.

Note: Serve over rice. Serves 6.

Scallop Gumbo
From: Mark Bittman

Ingredients

1 pound bay scallops
1 onion, chopped
1 green bell pepper, cored and chopped
3 celery stalks, chopped
2 tablespoons minced garlic
1/4 cup olive oil
2 tablespoons butter
2-3 cups chicken or vegetable stock (or water) - I used 2 cups chicken stock, half cup of water
2 cups chopped tomatoes in their juices (canned are fine - I used canned)
1 tablespoon fresh thyme, or 1 teaspoon dried
1 tablespoon fresh oregano, or 1 teaspoon dried
2 bay leaves
Parsley, chopped, for garnish
Cayenne, to taste
Salt and pepper, to taste

1. Make the roux: put oil and butter in a large pot over medium-low heat.  When the butter melts, add the flour and stir constantly for about 15 minutes, until the mixture darkens and smells fragrant. Lower the heat a bit if you think the roux is starting to burn.

2. Add the onion, bell pepper, celery, and garlic and raise the heat to medium. Sprinkle with salt and pepper and cook, stirring frequently, until the vegetables have softened, about 10 minutes.

3. Stir in the stock, tomatoes, thyme, oregano, and bay leaves. Cover, bring to a boil, then reduce heat so that the soup bubbles steadily. Cook for about 20 minutes.

4. Add the scallops and cook for 2 minutes, until they are no longer translucent. Remove bay leaves,  and season with cayenne and more salt and pepper, if needed. Serve over rice and garnish with parsley.