Ingredients
- 3/4 cup rendered, chopped andouille sausage
- 1/2 cup bread crumbs
- 1 tablespoon olive oil
- 2 teaspoons Creole seasoning
- 10 large scallops
- 1/4 cup Creole mustard
- 1 cup heavy cream
- 1/4 teaspoon black pepper
- 1 tablespoon chopped parsley
Description
Andouille Crusted Scallops With Creole Mustard Sauce
Emerils
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter