SEARED SCALLOPS WITH BITTER GREENS, FRIED SHALLOTS AND ANDOUILLE
Steps:
- In a heavy skillet, heat about 2 inches of oil to 350 degrees F.
- 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. Remove from the oil and drain on a paper towel.
- 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.
- Heat the remaining 1 tablespoon oil in a large skillet over high heat. Add the sausage and saute until crisp, about 3 minutes. Remove the sausage to a paper towel lined plate.
- 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.
- 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.
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Christopher Mcinerney
[email protected]Can't wait to try this recipe!
Ridwan Siddik
[email protected]I'm going to try this recipe with shrimp instead of scallops next time.
Husnain Bhai
[email protected]This recipe is a great way to use up leftover andouille sausage.
Mbuyelo baloyi
[email protected]I'm not sure what went wrong, but my scallops turned out rubbery.
Omar Souirji
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion.
daniel cover
[email protected]I'm not a big fan of scallops, but I thought I'd try this recipe anyway. I was pleasantly surprised! The scallops were cooked perfectly and the flavors were amazing.
HASNAAT Ahmed
[email protected]This dish was easy to make and very impressive. I served it to my friends and they loved it.
HALLO JAN
[email protected]I had some trouble finding bitter greens, so I used spinach instead. It still turned out great!
Sase Johnson
[email protected]The scallops were a little overcooked for my taste, but the rest of the dish was great.
Rima Pariyar
[email protected]This recipe is a keeper! I'll definitely be making it again.
Mubasher Hussain
[email protected]I've never had scallops before, but these were delicious! The andouille sausage added a nice kick of spice.
Marcus Lashley
[email protected]These scallops were cooked perfectly and the flavors were amazing! The bitterness of the greens was a perfect complement to the sweetness of the scallops.