Recipe Database
Scallop Gumbo
Scallop Gumbo
1/4 cup olive oil
2 Tbl butter
1/3 cup flour
1 onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
2 Tbl 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 tablespoon fresh Thyme, or 1 tsp dried
1 tablespoon fresh Oregano, or 1 tsp dried
2 bay leaves (Fresh if possible)
Cayenne to taste
1 pound scallops
Some chopped fresh parsley, for garnish.

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.


These fine recipe created and performed by Chef Erik at Bobby G's restaurant on the newly finished patio with Kevin Jenkins at the main microphone, Karen Jenkins on the control board and plenty of tasters stepping up to help them "test" these dishes.
Bobby G's is a Chicago style eatery at 12990 HWY 9 - Alpharetta, GA 30004