October is the unofficial start of gumbo season and as people start to simmer those big…Get Recipe
This 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!
2 Pounds Scallops
5 Tablespoons Buttermilk
2 Cups White Wine
2 Tablespoons Onions, Chopped
2 Cups Bechamel Sauce
2 Teaspoons Dijon Mustard
3 Teaspoons Tony’s Original Creole Seasoning
6 Whole Pie Shells
1 Cup Bread Crumbs
Bring a little spice to your email inbox with Tony Chachere's Creole Club!