Recipe - Scallops With Andouille Crust

1 cup Bread crumbs
One half cup Andouille sausage,; chopped,
cooked and drained of all
fat
2 tablespoon Grated Parmesan cheese
3 tablespoon Olive oil
6 lg Sea scallops
1 tablespoon Creole spice
Chopped parsley,; for
garnish

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 Creole spice. Heat an ovenproof sautJ 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. Yield: 1
servin
Recipe By :ESSENCE OF EMERIL SHOW #EE078

Posted to MCRecipe Digest V1 #277

Date: Mon, 04 Nov 1996 09:07:07 0500

From: Rowaan rowaan@ix.netcom.com