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1
Whisk chopped shallots, Sherry wine vinegar, and Dijon mustard in medium bowl to blend.
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2
Gradually whisk in 1/2 cup olive oil.
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3
Season dressing to taste with salt and pepper.
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4
(Can be prepared 3 hours ahead.
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5
Cover dressing and let stand at room temperature.
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6
Rewhisk before using.)
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7
Toss mixed baby greens in large bowl with enough dressing to coat.
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8
Divide salad among 6 plates.
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9
Heat 2 tablespoons of remaining olive oil in heavy large skillet over medium-high heat.
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10
Sprinkle scallops with salt and pepper.
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11
Add scallops to skillet in single layer.
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12
Cook until scallops are just opaque in center and lightly browned and all juices have evaporated, about 2 minutes per side.
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13
Transfer scallops to plate.
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14
Heat remaining 1 tablespoon oil in same skillet over high heat.
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15
Add sausage and saute until crisp, about 3 minutes.
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16
Return scallops to skillet and stir just until heated through, about 30 seconds.
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17
Sprinkle scallop and andouille sausage mixture around salads, dividing equally.
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18
Drizzle scallop and andouille sausage mixture with some of remaining dressing.
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19
Sprinkle with parsley and serve.
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20
Smoked pork-and-beef sausages, sold at specialty foods stores and supermarkets.
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21
Kielbasa can be substituted.
