Scallops With Andouille Crust

Recipe Ingredients

1 cup	146g / 5.1oz	Bread crumbs
1/2 cup	73g / 2.6oz	Andouille sausage - chopped, cooked, drained of all fat
2 tablespoons	30ml	Grated Parmesan cheese
3 tablespoons	45ml	Olive oil
6 tablespoons	90ml	Sea scallops (large)
1 tablespoon	15ml	Bayou Blast - {Emeril's Creole Seasoning} - see * Note
		Chopped parsley - for garnish

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

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 Bayou Blast.

Heat an ovenproof saute 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.

This recipe yields 1 serving.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-078 broadcast 10-07-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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