Andouille Crusted Scallops with Creole Mustard Sauce

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

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