INGREDIENTS

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
Converted by MM_Buster v2.0l.

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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