03 February, 2010

Scallop Gumbo | The NY Times

Scallop Gumbo ingredients
Makes 6 to 8 servings
1/4 cup olive oil
2 Tbsp butter
1/3 cup flour
1 onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
2 Tbsp minced garlic
Salt and black pepper
2 to 3 cups vegetable or chicken stock, or water
2 cups chopped tomatoes with their juice (canned are fine)
1 Tbsp fresh thyme, or 1 tsp dried
1 Tbsp fresh oregano, or 1 tsp dried
2 bay leaves
Cayenne to taste
1-LB scallops

For garnish:
Chopped fresh parsley

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.

NYT -- Published: January 29, 2010 vs. --

A  version of this article appeared in print on February 3, 2010, on page D5 of the New York edition.

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