Years ago, Hubby and I loved to dine out at a place called the Voodoo Steakhouse at the Rio in Las Vegas. While off the strip, the Voodoo Steakhouse; located on the 50th floor had a spectacular view of the city lights. The upscale steakhouse with a New Orleans twist served up amazing dishes and signature drinks.
One of Hubby’s favorite dishes was Diablo Shrimp (and as with all things in the ever-evolving restaurant world, it’s an entrée that is no longer offered). It was a sizzling hot shrimp dish served over a bed of rice. While this recipe is made with Scallops (another of Hubby’s favorite foods) served over Risotto, it reminds us of that spicy-hot Diablo Shrimp dish he loved so much. It’s Cajun meets Italian all on the same plate. Before we get started, I must warn you, this is one spicy dish!
Cajun Sea Scallops over New Orleans Style Risotto
2 lbs Sea Scallops
3 Teaspoons Cajun Seasoning
2 Teaspoon Garlic Powder
3 Teaspoons olive Oil
Dash of freshly ground pepper
1 tablespoon butter with 2 teaspoons olive oil for searing the scallops
Rinse scallops and pat dry with paper towels. In a large bowl, combine seasonings with olive oil. Stir to create a thick mixture. Add scallops, toss by hand until all the scallops are well coated. Pour scallops into a resealable plastic bag. Spread out inside bag, seal and refrigerate at least 8 hours or overnight.
Heat 1 tablespoon butter with 2 teaspoons olive oil in a large skillet. Cook scallops over high heat until done, 2-3 minutes per side. Scallops should be firm to the touch and nicely browned.
For New Orleans Risotto:
5 cups chicken
1/4 cup olive oil
2 fresh Jalapeno peppers, seeded and finely chopped
2 Shallots, finely chopped
2 Garlic Cloves, minced
1 1/2 cups Arborio rice
1/2 cup white wine
2 Tablespoons butter
1/2 teaspoons ground cumin
1 Teaspoon Cajun Seasoning
Heat and hold the broth warm in a saucepan.
Heat oil in a separate pot, add Jalapeno peppers and shallots, cook 3 minutes or until soft. Add garlic, saute for about 30 seconds. Add Arborio Rice, cook until almost translucent, about 2 minutes.
Add white wine and let evaporate. Add broth, about 1/2 cup at a time, stirring frequently. Wait until each additional 1/2 cup is almost completely absorbed by the rice. Continue to add until all of the broth has been used, or until the risotto is cooked to desired doneness, about 25-30 minutes. Turn off heat, add butter, and seasonings. Stir to combine.
To Serve: Transfer to large platter and top with scallops. If desired, drizzle with pan drippings from the scallops over everything for an extra kick. Serve immediately.