Scallops with andouille crust

Yield: 1 servings

Measure Ingredient
1.00 cup bread crumbs
½ cup andouille sausage; chopped, cooked,
1 \N ; drained of all fat
2.00 tablespoon grated parmesan cheese
3.00 tablespoon olive oil
6.00 large sea scallops
1.00 tablespoon bayou blast - {emeril's creole seas; oning}, see *
1 \N chopped parsley; for garnish

* 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.

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

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

11-19-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000

Similar recipes