Andouille-Crusted Scallops With Creole Mustard sauce

Recipe Ingredients

3/4 cup	109g / 3.8oz	Rendered, chopped andouille sausage
1/2 cup	73g / 2.6oz	Bread crumbs
1 tablespoon	15ml	Olive oil
2 teaspoons	10ml	Bayou Blast - see *hints
10 teaspoons	50ml	Scallops (large)
1/4 cup	59ml	Creole mustard
1 cup	237ml	Heavy cream
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 tablespoon	15ml	Chopped parsley

Recipe Instructions

In a skillet, cook sausage over medium-high heat until lightly browned and fat has rendered. Let cool. In a small bowl combine sausage with breadcrumbs, olive oil, and 1 teaspoon of Bayou Blast and mix well.

Preheat oven to 400 degrees.

Butter an ovenproof baking dish just largeenough to hold scallops. Sprinkle both sides of scallops with remaining Creole seasoning, and transfer scallops to baking dish. Top scallops with sausage mixture. Bake 10 to 15 minutes, until topping is crusty and scallops are just cooked through.

Meanwhile, make mustard sauce: In a small saucepan heat cream with mustard, whisking frequently; do not let mixture boil. Season with pepper and stir in half of chopped parsley.

To serve, divide scallops between 2 plates and spoon mustard sauce over. Sprinkle with remaining parsley.

Hints

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

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-027 broadcast 02-18-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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