Jambalaya Creole Cauldrons
This ain’t your average pumpkin dish. These Jambalaya-stuffed Cauldrons by @chefbradleybayou are loaded with Creole, smoky,…
Get RecipeThis is a lovely dish that is a favorite of many. The scallops are boiled with butter, wine and onions giving them 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!
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Ingredients
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2 Pounds Scallops
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5 Tablespoons Buttermilk
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2 Cups White Wine
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2 Tablespoons Onions, Chopped
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2 Cups Bechamel Sauce
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2 Teaspoons Dijon Mustard
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3 Teaspoons Tony’s Original Creole Seasoning
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6 Whole Pie Shells
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1 Cup Bread Crumbs
- Clear
Directions
- Combine scallops, 2 tablespoons butter, wine and onions in a saucepan and bring to a boil.
- Reduce heat and simmer for 8-10 minutes.
- Remove scallops and simmer liquid until reduced to the original amount.
- Add Bechamel sauce to liquid, then add mustard and strain through a fine sieve.
- Slice scallops and add to sauce.
- Season with Tony’s Original Creole Seasoning.
- Place shells in a baking soda.
- Heat sauce and spoon into shells.
- Spoon remainder of the sauce over scallops.
- Melt 3 tablespoons butter in a small saucepan.
- Sprinkle bread crumbs over tops of scallops in shells and drizzle with melted butter.
- Brown under broiler and serve immediately.
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