Andouille Sausage With Bay Scallops

1. 1

   In a skillet, melt 1 tablespoon of butter over medium heat, add the sausage and onion and sauteuntil onion is softened, about 7 minutes.

2. 2

   (Do not overcook.)

3. 3

   Set aside.

4. 4

   In another deep skillet, heat the oil over medium-high heat until the surface ripples.

5. 5

   Pat scallops dry and fry in batches of 6 or 7 until they are light brown.

6. 6

   Remove and drain on paper towels.

7. 7

   (The scallops should not be cooked through.)

8. 8

   When all the scallops are browned, add them to the sausage and onions.

9. 9

   Add the wine and stock and bring to a simmer for 1 to 2 minutes to reduce liquid to a coating consistency.

10. 10

    Off heat, swirl in more butter if necessary to make an emulsion.

11. 11

    Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.