Andouille Sausage With Bay Scallops
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon unsalted butter, plus more for the sauce if necessary
- 4ounces andouille sausage, thinly sliced
- 1medium sweet onion, finely chopped
- 3cups vegetable oil
- 1pound fresh Nantucket bay scallops
- 2tablespoons dry white wine
- 2tablespoons chicken broth
- Salt and pepper to taste
Nutritional analysis per serving (4 servings)
1718 calories; 180 grams fat; 16 grams saturated fat; 1 gram trans fat; 125 grams monounsaturated fat; 30 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 18 grams protein; 958 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a skillet, melt 1 tablespoon of butter over medium heat, add the sausage and onion and sautéuntil onion is softened, about 7 minutes. (Do not overcook.) Set aside.
- Step 2
In another deep skillet, heat the oil over medium-high heat until the surface ripples. Pat scallops dry and fry in batches of 6 or 7 until they are light brown. Remove and drain on paper towels. (The scallops should not be cooked through.)
- Step 3
When all the scallops are browned, add them to the sausage and onions. Add the wine and stock and bring to a simmer for 1 to 2 minutes to reduce liquid to a coating consistency. Off heat, swirl in more butter if necessary to make an emulsion. Season with salt and pepper.
Private Notes
Comments
This must mean 3 T of vegetable oil yes?!!!!!!!
It's not bad, just lacking flavor. And of course the andouille is very powerful. I don't think I would bother to make it again.
This must mean 3 T of vegetable oil yes?!!!!!!!