Scallop gumbo is a flavorful and rich seafood dish that combines the tender sweetness of scallops with the bold, spicy flavors of traditional gumbo. A beloved dish from Louisiana, gumbo is a hearty stew typically made with a roux (a mixture of flour and fat), vegetables, and various meats or seafood. In scallop gumbo, fresh scallops take center stage, offering a delicate, buttery texture that perfectly complements the spicy, savory base. The roux is cooked to a deep brown color, which imparts a nutty depth to the dish, while the “holy trinity” of Cajun cooking—onions, bell peppers, and celery—adds a fragrant, aromatic foundation. Tomatoes, garlic, and a blend of spices like paprika, cayenne, and thyme elevate the dish, giving it the signature smoky heat that gumbo is known for.
The beauty of scallop gumbo lies in its balance of flavors and textures. As the scallops simmer in the rich, seasoned broth, they absorb the flavors while remaining tender and succulent. Some variations of the dish may include okra, a quintessential ingredient in gumbo, which thickens the stew and provides a subtle earthiness. Traditionally served over steamed rice, scallop gumbo is both filling and comforting, with each bite delivering a satisfying combination of spiciness, seafood sweetness, and savory depth. Whether served for a festive occasion or a cozy dinner at home, scallop gumbo is a dish that brings the bold tastes of the Gulf Coast to the table, offering a taste of Southern hospitality and tradition.
Scallop Gumbo
Ingredients
- ¼ cup olive oil
- 2 tbsp butter
- ⅓ cup flour
- 1 onion chopped
- 1 green bell pepper chopped
- 2 celery stalks chopped
- 2 tbsp garlic minced
- 3 cups vegetable or chicken stock, or water
- Salt to taste
- Pepper to taste
- Cayenne to taste
- 2 cups tomatoes with their juice chopped
- 1 tbsp fresh thyme
- 1 tbsp fresh oregano
- 2 bay leaves
- 1 lb scallops
- Chopped fresh parsley garnish
Instructions
- Put oil and butter in a large pot or Dutch oven over medium-low heat. When butter is melted, add flour and cook, stirring almost constantly, until roux darkens and becomes fragrant, about 15 to 20 minutes; as it cooks, adjust heat as necessary to keep mixture from burning. Add onion, bell pepper, celery and garlic and raise heat to medium. Sprinkle with salt and pepper and cook, stirring frequently, until vegetables have softened, about 10 more minutes.
- Stir in the stock, tomatoes, thyme, oregano, bay leaves and cayenne. Cover, bring to a boil, then reduce heat so soup bubbles steadily. Cook for about 20 minutes or until flavors meld. Add scallops and cook until they are no longer translucent, about 2 minutes. Remove bay leaves. Taste, adjust seasoning and serve, garnished with parsley.
Scallop Gumbo
Ingredients
- ¼ cup olive oil
- 2 tbsp butter
- ⅓ cup flour
- 1 onion chopped
- 1 green bell pepper chopped
- 2 celery stalks chopped
- 2 tbsp garlic minced
- 3 cups vegetable or chicken stock, or water
- Salt to taste
- Pepper to taste
- Cayenne to taste
- 2 cups tomatoes with their juice chopped
- 1 tbsp fresh thyme
- 1 tbsp fresh oregano
- 2 bay leaves
- 1 lb scallops
- Chopped fresh parsley garnish
Instructions
- Put oil and butter in a large pot or Dutch oven over medium-low heat. When butter is melted, add flour and cook, stirring almost constantly, until roux darkens and becomes fragrant, about 15 to 20 minutes; as it cooks, adjust heat as necessary to keep mixture from burning. Add onion, bell pepper, celery and garlic and raise heat to medium. Sprinkle with salt and pepper and cook, stirring frequently, until vegetables have softened, about 10 more minutes.
- Stir in the stock, tomatoes, thyme, oregano, bay leaves and cayenne. Cover, bring to a boil, then reduce heat so soup bubbles steadily. Cook for about 20 minutes or until flavors meld. Add scallops and cook until they are no longer translucent, about 2 minutes. Remove bay leaves. Taste, adjust seasoning and serve, garnished with parsley.
