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Recipe: Andouille Crusted Scallops With Creole Mustard Sauce
Similar Categories: Andouille, Crusted, Scallops, Creole, Mustard, Sauce
3/4 cup Rendered, chopped andouille sausage
1/2 cup Bread crumbs
1 tablespoon Olive oil
2 teaspoons old bay seasoning
10 large Scallops
1/4 cup Creole mustard
1 cup Heavy cream
1/4 teaspoon Freshly-ground black pepper
1 tablespoon Chopped parsley
In a skillet, cook sausage over medium-high heat until lightly browned and fat has rendered. Let cool. In a small bowl combine sausage with breadcrumbs, olive oil, and 1 teaspoon of old bay and mix well.
Preheat oven to 400 degrees.
Butter an ovenproof baking dish just largeenough to hold scallops. Sprinkle both sides of scallops with remaining seasoning, and transfer scallops to baking dish. Top scallops with sausage mixture. Bake 10 to 15 minutes, until topping is crusty and scallops are just cooked through.
Meanwhile, make mustard sauce: In a small saucepan heat cream with mustard, whisking frequently; do not let mixture boil. Season with pepper and stir in half of chopped parsley.
To serve, divide scallops between 2 plates and spoon mustard sauce over. Sprinkle with remaining parsley.
This recipe yields 2 servings.
1/2 cup Bread crumbs
1 tablespoon Olive oil
2 teaspoons old bay seasoning
10 large Scallops
1/4 cup Creole mustard
1 cup Heavy cream
1/4 teaspoon Freshly-ground black pepper
1 tablespoon Chopped parsley
In a skillet, cook sausage over medium-high heat until lightly browned and fat has rendered. Let cool. In a small bowl combine sausage with breadcrumbs, olive oil, and 1 teaspoon of old bay and mix well.
Preheat oven to 400 degrees.
Butter an ovenproof baking dish just largeenough to hold scallops. Sprinkle both sides of scallops with remaining seasoning, and transfer scallops to baking dish. Top scallops with sausage mixture. Bake 10 to 15 minutes, until topping is crusty and scallops are just cooked through.
Meanwhile, make mustard sauce: In a small saucepan heat cream with mustard, whisking frequently; do not let mixture boil. Season with pepper and stir in half of chopped parsley.
To serve, divide scallops between 2 plates and spoon mustard sauce over. Sprinkle with remaining parsley.
This recipe yields 2 servings.
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