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Title: Andouille-Crusted Scallops With Creole Mustard Sauce
Yield: 2 Servings

Ingredients

    3/4 c  Rendered, chopped andouille
           -sausage
    1/2 c  Bread crumbs
      1 tb Olive oil
      2 ts Bayou Blast; see * Note
     10 lg Scallops
    1/4 c  Creole mustard
      1 c  Heavy cream
    1/4 ts Freshly-ground black pepper
      1 tb Chopped parsley

Instructions

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

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.
This recipe yields 2 servings.

Recipe 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
Formatted for MasterCook by MR MAD,
aka Joe Comiskey - jpmd44a@prodigy.com

03-08-1997

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Contributor: Emeril Lagasse

Preparation Time: 0:00

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