Pepper Sauce 
Crispy Creole Fish Fry Mix 
More Spice Seasoning 
Tomahawk Steak & Grilled Lobster
Indulge in the perfect surf and turf pairing. This succulent grilled lobster served alongside a flame-seared…
Get RecipeThese golden fried scallops by @TFTI.BBQ have a flavorful Creole kick that only Tony Chachere’s can deliver.
Ingredients
-
1lb of scallops
-
Tony Chachere’s More Spice Seasoning
-
Dredge:
-
2 eggs
-
Tony Chachere’s Louisiana Pepper Sauce
-
Tony Chachere’s Seasoned Fish Fry
-
Topping:
-
2-4 tbsp melted butter
-
1 tbsp garlic paste
-
2 tsp Tony Chachere’s Louisiana Pepper Sauce
-
1 tsp dried parsley
- Clear
Directions
- Olive oil as a binder then season scallops and set aside.
- In a small bowl add 2 eggs, hot sauce and mix well.
- In another small bowl pour in contents of the fish fry.
- Coat scallops in fish fry, then eggs, then fish fry again.
- Pan fry in 350F in your preferred oil until golden brown on each side. About 2-3 min a side.
- Topped with melted butter and enjoy.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Fried Scallops
These golden fried scallops by @TFTI.BBQ have a flavorful Creole kick that only Tony Chachere’s can…
Get Recipe