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Title: Scallops with Andouille Crust
Categories: New Text Import
Yield: 1 Servings
| 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 |
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