Scallops With Andouille Crust
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 1 | c | Bread crumbs |
| 1/2 | c | Andouille sausage, chopped |
| cooked and drained of all | ||
| fat | ||
| 2 | T | Grated Parmesan cheese |
| 3 | T | Olive oil |
| 6 | Sea scallops | |
| 1 | T | Creole spice |
| Chopped parsley, for | ||
| garnish |
INSTRUCTIONS
Preheat broiler, or heat oven to 425 degrees. In a small bowl combine bread crumbs, Andouille sausage, Parmesan and 2 tablespoons oil and mix well. Season scallops with Creole spice. Heat an ovenproof sautJ pan over high heat, add remaining oil and sear scallops, turning once, to seal in juices. Top each scallop with some bread crumb mixture. Bake just until tops begin to brown. Serve immediately, garnished with chopped parsley. Yield: 1 servin Recipe By :ESSENCE OF EMERIL SHOW #EE078 Posted to MC-Recipe Digest V1 #277 Date: Mon, 04 Nov 1996 09:07:07 -0500 From: Rowaan <rowaan@ix.netcom.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 2000
Calories From Fat: 466
Total Fat: 53.1g
Cholesterol: 10mg
Sodium: 1603.3mg
Potassium: 586.2mg
Carbohydrates: 323.7g
Fiber: 14.8g
Sugar: 8.4g
Protein: 52.3g