Andouille-Crusted Scallops With Creole Mustard sauce Recipe - Cooking Index
Andouille-Crusted Scallops With Creole Mustard sauce Recipe - Cooking Index
| 3/4 cup | Rendered, chopped andouille sausage | |
| 1/2 cup | Bread crumbs | |
| 1 tablespoon | Olive oil | |
| 2 teaspoons | Bayou Blast - see * Note | |
| 10 teaspoons | Scallops (large) | |
| 1/4 cup | Creole mustard | |
| 1 cup | Heavy cream | |
| 1/4 teaspoon | Freshly-ground black pepper | |
| 1 tablespoon | Chopped parsley |
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
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 Bayou Blast 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 Creole 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.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-027 broadcast 02-18-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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