Seared Scallops with Bitter Greens, Fried Shallots

Name: Seared Scallops with Bitter Greens, Fried Shallots and Andouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Canola oil, for frying; 3/4 cup all-purpose flour; Salt and freshly cracked black pepper; 2 shallots, sliced, separate the rings; 3 tablespoons sherry wine vinegar; 1 1/2 teaspoons Dijon mustard; 1/2 cup olive oil, plus 1 tablespoon; 6 ounces andouille sausage (about 2 links), diced; 12 scallops, cleaned, dried; 1/2 small head radicchio, torn into bite-sized pieces; 1 cup baby arugula; 1/2 head butter lettuce, torn into pieces; 1/2 head frisee, torn; 3 chives, minced

Servings: persons

Canola oil, for frying
3/4 cup all-purpose flour
Salt and freshly cracked black pepper
2 shallots, sliced, separate the rings
3 tablespoons sherry wine vinegar
1 1/2 teaspoons Dijon mustard
1/2 cup olive oil, plus 1 tablespoon
6 ounces andouille sausage (about 2 links), diced
12 scallops, cleaned, dried
1/2 small head radicchio, torn into bite-sized pieces
1 cup baby arugula
1/2 head butter lettuce, torn into pieces
1/2 head frisee, torn
3 chives, minced

1
In a heavy skillet, heat about 2 inches of oil to 350 degrees F.
2
In a small bowl, add the flour and season with salt and pepper, to taste.
3
Toss the sliced shallots in the flour and shake off any excess.
4
Fry the shallots until golden brown and crispy, 5 to 6 minutes.
5
Remove from the oil and drain on a paper towel.
6
Whisk together, the sherry vinegar, and Dijon mustard in medium bowl.
7
Gradually whisk in 1/2 cup olive oil.
8
Season dressing, to taste, with salt and pepper and set aside.
9
Heat the remaining 1 tablespoon oil in a large skillet over high heat.
10
Add the sausage and saute until crisp, about 3 minutes.
11
Remove the sausage to a paper towel lined plate.
12
Season the scallops with salt and pepper, to taste, and add to the pan that was used for the andouille was cooked in.
13
Sear the scallops until caramelized on both sides, no more than 2 or 3 minutes per side.
14
Toss all the greens in a large bowl with enough dressing to coat.
15
Divide the salad among 4 plates.
16
Top each salad with 3 scallops and garnish with the sausage, chives and the fried shallots.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Canola oil, for frying, 3/4 cup all-purpose flour, Salt and freshly cracked black pepper, 2 shallots, sliced, separate the rings, and more.

Yes, Seared Scallops with Bitter Greens, Fried Shallots and Andouille falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seared Scallops with Bitter Greens, Fried Shallots and Andouille

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions