Andouille-crusted Scallops With Creole Mustard Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Essnce01 | 2 | Servings | |
INGREDIENTS
| 3/4 | c | Rendered, chopped andouille |
| sausage | ||
| 1/2 | c | Bread crumbs |
| 1 | T | Olive oil |
| 2 | t | Bayou Blast, see * Note |
| 10 | Scallops | |
| 1/4 | c | Creole mustard |
| 1 | c | Heavy cream |
| 1/4 | t | Freshly-ground black pepper |
| 1 | T | Chopped parsley |
INSTRUCTIONS
Note: See the Bayou Blast - {Emerils 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
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Nutrition (calculated from recipe ingredients)
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Calories: 3840
Calories From Fat: 2817
Total Fat: 318g
Cholesterol: 1250.2mg
Sodium: 9424.6mg
Potassium: 156.3mg
Carbohydrates: 47.2g
Fiber: 1.3g
Sugar: 1.8g
Protein: 211.4g