Seared Scallops with Bitter Greens, Fried Shallots and Andouille

Name: Seared Scallops with Bitter Greens, Fried Shallots and Andouille
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 170 grams andouille sausage (about 2 links), diced; 237 milliliters baby arugula; 1 heads butter lettuce, torn into pieces; 4 servings Canola oil, for frying; 3 chives, minced; 2 teaspoons Dijon mustard; 177 milliliters all-purpose flour; 1 heads frisee, torn; 118 milliliters olive oil, plus 1 tablespoon; 1 small heads radicchio, torn into bite-sized pieces; 4 servings Salt and freshly cracked black pepper; 12 scallops, cleaned, dried; 2 shallots, sliced, separate the rings; 3 Tbsps sherry wine vinegar

Seared Scallops with Bitter Greens, Fried Shallots and Andouille might be just the main course you are searching for. One portion of this dish contains approximately 18g of protein, 41g of fat, and a total of 543 calories. This dairy free recipe serves 4. From preparation to the plate, this recipe takes roughly 20 minutes. A mixture of flour, salt and freshly cracked pepper, butter lettuce, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert.

Instructions

In a heavy skillet, heat about 2 inches of oil to 350 degrees F.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

In a small bowl, add the flour and season with salt and pepper, to taste. Toss the sliced shallots in the flour and shake off any excess. Fry the shallots until golden brown and crispy, 5 to 6 minutes.

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Salt And Pepper

Shallot

All Purpose Flour

Shake

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Bowl

Remove from the oil and drain on a paper towel.

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Cooking Oil

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Paper Towels

Whisk together, the sherry vinegar, and Dijon mustard in medium bowl. Gradually whisk in 1/2 cup olive oil. Season dressing, to taste, with salt and pepper and set aside.

Ingredients you will need

Salt And Pepper

Sherry Vinegar

Dijon Mustard

Olive Oil

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Whisk

Bowl

Heat the remaining 1 tablespoon oil in a large skillet over high heat.

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Cooking Oil

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Frying Pan

Add the sausage and saute until crisp, about 3 minutes.

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Sausage

Remove the sausage to a paper towel lined plate.

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Sausage

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Paper Towels

Season the scallops with salt and pepper, to taste, and add to the pan that was used for the andouille was cooked in. Sear the scallops until caramelized on both sides, no more than 2 or 3 minutes per side.

Ingredients you will need

Salt And Pepper

Andouille Sausage

Scallops

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Frying Pan

Toss all the greens in a large bowl with enough dressing to coat. Divide the salad among 4 plates. Top each salad with 3 scallops and garnish with the sausage, chives and the fried shallots.

Ingredients you will need

Scallops

Shallot

Sausage

Chives

Greens

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Bowl

Equipment

Ingredients

Servings:

170grams

andouille sausage (about 2 links), diced 237milliliters

baby arugula 1heads

butter lettuce, torn into pieces 4servings

Canola oil, for frying 3

chives, minced 2teaspoons

Dijon mustard 177milliliters

all-purpose flour 1heads

frisee, torn 118milliliters

olive oil, plus 1 tablespoon 1small heads

radicchio, torn into bite-sized pieces 4servings

Salt and freshly cracked black pepper 12

scallops, cleaned, dried 2

shallots, sliced, separate the rings 3Tbsps

sherry wine vinegar

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops on the menu? Try pairing with Chardonnay, Chenin Blanc, and Pinot Noir. 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. You could try Chateau Ste. Michelle Indian Wells Chardonnay Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 18 dollars per bottle.

Chateau Ste. Michelle Indian Wells Chardonnay Wine

"Our Indian Wells Chardonnay delivers an appealing tropical fruit character typical of warm sites like the Wahluke Slope. I like this Chardonnay's ripe pineapple and butterscotch flavors and rich, creamy texture. Try it with Scallops, scampi or pasta with rich sauces." - Bob Bertheau