Andouille Crusted Scallops With Creole Mustard Sauce Recipe

1. 1

   In a skillet, cook sausage over medium-high heat till lightly browned and fat has rendered.

2. 2

   Let cold.

3. 3

   In a small bowl combine sausage with breadcrumbs, extra virgin olive oil, and 1 tsp.

4. 4

   of Bayou Blast and mix well.

5. 5

   Preheat oven to 400 degrees.

6. 6

   Butter an ovenproof baking dish just largeenough to hold scallops.

7. 7

   Sprinkle both sides of scallops with remaining Creole seasoning, and transfer scallops to baking dish.

8. 8

   Top scallops with sausage mix.

9. 9

   Bake 10 to 15 min, till topping is crusty and scallops are just cooked through.

10. 10

    Meanwhile, make mustard sauce: In a small saucepan heat cream with mustard, whisking frequently; don't let mix boil.

11. 11

    Season with pepper and stir in half of minced parsley.

12. 12

    To serve, divide scallops between 2 plates and spoon mustard sauce over.

13. 13

    Sprinkle with remaining parsley.

14. 14

    This recipe yields 2 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.