I’ve been wanting to try out this recipe ever since I flipped through the pages of a cookbook called “Roux To Do”. It’s a Junior League cookbook from Southeast Louisiana and I’ve found so many recipes that sound downright delicious. I’m a huge fan of Louisiana cuisine with it’s Cajun and Creole influences and this recipe struck me as something different . . . something that I’ve never tried before but I definitely wanted to taste. The scallops were fantastic with the perfect spice blend. I was surprised at the taste of the aioli, it was much milder in flavor than I had expected but it really did compliment the scallops. A fresh citrusy pineapple salsa on the side was just the thing to pull it all together.