| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Essnce01 |
2 |
servings |
INGREDIENTS
| 3/4 |
c |
Rendered; chopped andouille sausage |
| 1/2 |
c |
Bread crumbs |
| 1 |
tb |
Olive oil |
| 2 |
ts |
Bayou Blast; see * Note |
| 10 |
lg |
Scallops |
| 1/4 |
c |
Creole mustard |
| 1 |
c |
Heavy cream |
| 1/4 |
ts |
Freshly-ground black pepper |
| 1 |
tb |
Chopped parsley |
INSTRUCTIONS
* 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.
Recipe 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
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-08-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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