Sauteed Scallops with Andouille and Baby Greens

Name: Sauteed Scallops with Andouille and Baby Greens
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 170 grams andouille sausage,* cut into 1/2-inch pieces; 2 teaspoons Dijon mustard; 2 Tbsps chopped fresh parsley; 128 grams mixed baby greens; 118 milliliters olive oil; 18 sea scallops, side muscles trimmed, halved crosswise; 59 milliliters chopped shallots; 3 Tbsps Sherry wine vinegar

If $1.14 per serving falls in your budget, Sauteed Scallops with Andouille and Baby Greens might be From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Whisk chopped shallots, Sherry wine vinegar, and Dijon mustard in medium bowl to blend. Gradually whisk in 1/2 cup olive oil. Season dressing to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover dressing and let stand at room temperature. Rewhisk before using.)

Ingredients you will need

Sherry Vinegar

Salt And Pepper

Dijon Mustard

Olive Oil

Shallot

Equipment you will use

Whisk

Bowl

Toss mixed baby greens in large bowl with enough dressing to coat. Divide salad among 6 plates.

Ingredients you will need

Mixed Baby Greens

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Bowl

Heat 2 tablespoons of remaining olive oil in heavy large skillet over medium-high heat.

Ingredients you will need

Olive Oil

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Frying Pan

Sprinkle scallops with salt and pepper.

Ingredients you will need

Salt And Pepper

Scallops

Add scallops to skillet in single layer. Cook until scallops are just opaque in center and lightly browned and all juices have evaporated, about 2 minutes per side.

Ingredients you will need

Scallops

Equipment you will use

Frying Pan

Transfer scallops to plate.

Ingredients you will need

Scallops

Heat remaining 1 tablespoon oil in same skillet over high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add sausage and sauté until crisp, about 3 minutes. Return scallops to skillet and stir just until heated through, about 30 seconds.

Ingredients you will need

Scallops

Sausage

Equipment you will use

Frying Pan

Sprinkle scallop and andouille sausage mixture around salads, dividing equally.

Ingredients you will need

Andouille Sausage

Scallops

Drizzle scallop and andouille sausage mixture with some of remaining dressing.

Ingredients you will need

Andouille Sausage

Scallops

Sprinkle with parsley and serve.

Ingredients you will need

Parsley

* Smoked pork-and-beef sausages, sold at specialty foods stores and supermarkets. Kielbasa can be substituted.

Ingredients you will need

Kielbasa

Sausage

Beef

Pork

Equipment

Whisk

Bowl

Frying Pan

Ingredients

Servings:

170grams

andouille sausage,* cut into 1/2-inch pieces 2teaspoons

Dijon mustard 2Tbsps

chopped fresh parsley 128grams

mixed baby greens 118milliliters

olive oil 18

sea scallops, side muscles trimmed, halved crosswise 59milliliters

chopped shallots 3Tbsps

Sherry wine vinegar

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is Hanna Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 16 dollars.