Coquille Saint Jacques

Sep 14, 2016
This is a lovely dish that is a favorite of many.; Scallops are boiled with butter,; wine,; and onions which give the scallops excellent flavor. The sauce is poured over the scallops then sprinkled with bread crumbs. Serve with any vegetable and a glass of wine for a meal that is surely fulfilling!
Prep time: 15 minutes   Cooking time: 30 minutes   Serves: 6  


2 pound Scallops
5 tablespoon Buttermilk
2 cup White Wine
2 tablespoon Chopped Onions
2 cup Bechamel Sauce
2 teaspoon Dijon Mustard
3 teaspoon Tony Chacheres Original Creole Seasoning
6 Whole Pie Shell
1 cup Bread Crumbs


1: Combine scallops, 2 tablespoons butter, wine, and onions in a saucepan and bring to a boil.
2: Reduce heat and simmer for 8 to 10 minutes.
3: Remove scallops and simmer liquid until reduce to original amount.
4: Add Bechamel sauce to liquid; add mustard and strain through a fine sieve.
5: Slice scallops and add to sauce.
6: Season with Tony Chacheres Original Creole Seasoning.
7: Place shells in a baking soda.
8: Heat sauce and spoon into shells.
9: Spoon remainder of the sauce over scallops.
10: Melt 3 tablespoons butter in a small saucepan.
11: Sprinkle bread crumbs over tops of scallops in shells and drizzle with melted butter.
12: Brown under broiler and serve immediately.

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