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Ingredients

• 3/4 c. Rendered, minced andouille sausage
• 1/2 c. Bread crumbs
• 1 Tbsp. Extra virgin olive oil
• 2 tsp Bayou Blast see * Note
• 10 lrg Scallops
• 1/4 c. Creole mustard
• 1 c. Heavy cream
• 1/4 tsp Freshly-grnd black pepper
• 1 Tbsp. Minced parsley

Description

In A Skillet, Cook Sausage Over Medium-high Heat Till Lightly Browned And Fat Has Rendered. Let Cold. In A Small Bowl Combine Sausage With Breadcrumbs, Extra Virgin Olive Oil, And…

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