Scallop Gumbo Recipe (2024)

This was delicious! I forgot to buy celery at the grocery store, but had half of a left-over fennel bulb so substituted it. I think it worked just fine, perhaps even more interesting than the celery. I'll definitely make this again. I've always loved cooking the roux part of a gumbo--so much fun to stand at the stove w/a glass of wine in one hand, whisk in the other, tending the roux.

Looking for a new treatment of scallops, I found this recipe. Unbelievably delicious. It takes time and attention, but worth it.

A healthy take on a New Orleans tradition. To keep it on point health wise use veggie stock (vs. chicken). And for the absolute best taste grab a 28oz can of San Marzano Whole Peeled Tomatoes and crush by hand.

Love the simplicity of this recipe. The outcome is amazing. I did my roux for an hour, making a blond roux. Instead of butter, I used smoked bacon fat, and I used homemade stock. Highly recommended!!!

I added:
8 oz spicy Italian sausage, sliced into chunks
Add into roux after it is ready, 2 min later add veges
1Tbsp crushed red pepper
1tsp paprika
2 cups okra, chopped
Add at the end, 3min before scallops
1 heaping Tbsp file powder, after scallops are cooked, right before eating.
HOLY YUM!!!!

Better with shrimp than scallops. Needs extra shot of vinegary hot sauce.

Delicious. I used frozen bay scallops. I thawed them then washed in salt water and dried before adding. Turning off the heat right after adding as suggested left the scallops perfectly cooked. I added some cajun spice and okra as well. So yummy. Thank you!

We found this very bland, even with the addition of a lot of cayenne, salt and pepper, and then additional seasonings when we tried to hop it up. The lovely flavor of the expensive scallops was lost in it. It was not inedible, but it was not a good use of scallops and not worth the time involved to prepare it.

Mr. Bittman is a bit confused. Okra is NOT a substitute for Roux. While it is true that the ratio of Roux to stock will control the thickness of the gumbo, the two tweaking option that ultimately determine thickness AND also add another flavor are okra and file powder, otherwise known as sassafras. You can use either but not both.

I enjoyed this. Next time I would add some more heat--red pepper flakes, some Tabasco maybe. I also think tossing in some frozen corn would be good to break up the amount of soft textures. Served with some toasted cornbread. Excellent!

This was quite delicious and could serve as the base for any number of different seafood gumbos. I followed the recipe pretty closely but used a crushed whole dried Thai chili instead of the cayenne, which gave exactly the right amount of heat. I will definitely make this again with scallops and/or another seafood, or some combination thereof!

This is just a wonderful recipe! The roux takes a while, but the flavors are great and the result is terrific. A great way to do scallops. Think you could use both large sea scallops (which I used) or small bay scallops, but, if ymou used the latter, you'd need to cook them for a shorter time.

A delicious gumbo. Only had frozen bay scallops so brined them and patted with paper towel. Added for 1 min at the end and they were tasty and soft. This was a first for frozen scallops which I never buy.

Absolutely delicious

This was absolutely delicious and handled substitutions well: I used roasted red peppers instead of a green pepper. I did not have oregano so I used an Italian dry spice mixture. Did not use cayenne. Bonus: I learned how to make a roux and properly cook scallops.

Read all of the comments and took the recipe at face value. Baseline, the recipe is solid. For those that had languid flavors, you didn’t cook your roux long enough. It should look like milk chocolate before you add the vegetables. 45 minutes, minimum. Pro tip: make a batch of roux way ahead of time and then you can use it as you need it. Added shrimp, andouille that I had on hand, and some frozen cod that need to be used up. The recipe is a solid framework, riff as needed.

Shrimp/cod. Seafood stockSan marzano tomatoes, blend in Vitamix firstOkraClam juice

Made as written I found it rather bland. I ended up adding a LOT of additional spices that usually go into making "cajun" seasoning: 3 t paprika, 1 t sugar, 1 t cayenne, 1 t red pepper flakes, 1T filé powder and juice from half a lemon.Next time I will add okra, and use shrimps instead of scallops so that I can use the shrimp shells to make stock. Served with rice, I would say this is 4 servings. We are big eaters! :)

I made this when my grandkids visited. My husband said why wait for company ? Some red pepper flakes and an inch of seeded jalapeño were added for more heat. I added spinach, mushrooms and okra to the vegetables. On top of the vegetables I put two pieces of tilapia which spread throughout the stew and added a crablike texture. Next time I will also add gumbo filé.

We love this. There are only two of us, so I make the full recipe, then freeze half of the sauce for use later. It's excellent as written, but it's very adaptable. I usually make it with a mixture of shrimp and scallops, and sometimes add andouille and rice as well. (With half of the sauce, I use 1/2 lb of shrimp and 1/4 lb of scallops.) Serve it with a crunchy baguette...Heaven.

This is an excellent recipe and easy to follow for an inexperienced cook such as myself. The result was delicious. Mr. Bittman is a genius!

We added shrimp and sausage and okra and because it was New Years, we added spinach and black eyed peas. It was DELICIOUS! I am making more this week for game day with friends!

Delicious! I swapped out cayenne for cajun seasoning and scallops for jumbo shrimp and it was still excellent. Cooked in my instant pot on the stew setting for 10 minutes.I think it'd be quite good with corn for a little sweetness.

Yum! I followed Mark’s recommendation (in the video) to roast the tomatoes: I roasted garden cherry tomatoes and peppers (poblanos and jalapeños) and peeled whole garlic cloves before I blended them with home made chicken stock. Used bacon grease for the roux, then sautéed chopped onion and celery, added the tomato purée, bay leaf, and fresh thyme. Cooked the sauce for a while before adding the scallops and parsley. Served with brown rice. So delicious!

Made as written except I cut up hot Italian sausage and sautéed them until browned well. Removed from pan and continued with recipe leaving the fat from the sausage in the pan. I added the sausage back in after vegetables softened. Delicious. Will try again with shrimp as they are about half the cost of scallops.

I make this with shrimp instead of scallops just because I only ever like to cook scallops in butter! I use the shrimp shells to make a stock and use that for the gumbo. It's so delicious and I've made it a number of times for a family of picky eaters who love it!

This is a perfect "My First Gumbo" recipe. Do not be scared if you have never fixed a roux or gumbo before! My Tips: For the vegetarian/pescatarians out there, use your fave veggie stock. Use Fresh Herbs. I threw in a package of Impossible Sausage (Spicy) in step 2 to give it that real feel. I also pan seared the scallops (almost 1 min on each side) before tossing them in at the last second. Eat all scallops on day 1. Leftover Gumbo is best on day 2 or 3. Don't forget a scoop of Rice ON TOP!

Step 1 The chopped veggies were difficult to cook until until tender in the roux without adding the broth and liquid from the canned chopped tomatoes. I also used 32oz/4 cups of chicken broth. I added a little extra flour and butter to the roux to compensate for the 4 cups of broth. Even after cooking per the recipe times, the celery was still a bit crunchy, not a problem.Other than that, it was delicious.