Andouille Crusted Scallops With Creole Mustard Sauce Recipe


  • 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


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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