| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Bread crumbs |
| 1/2 |
c |
Andouille sausage,; chopped, cooked and drained of all fat |
| 2 |
tb |
Grated Parmesan cheese |
| 3 |
tb |
Olive oil |
| 6 |
lg |
Sea scallops |
| 1 |
tb |
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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