SAUTEED SCALLOPS WITH ANDOUILLE AND BABY GREENS
Categories Salad Leafy Green Pork Shellfish Appetizer Sauté Dinner Sausage Seafood Scallop Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 appetizer servings
Number Of Ingredients 8
Steps:
- Whisk chopped shallots, Sherry wine vinegar, and Dijon mustard in medium bowl to blend. Gradually whisk in 1/2 cup olive oil. Season dressing to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover dressing and let stand at room temperature. Rewhisk before using.)
- Toss mixed baby greens in large bowl with enough dressing to coat. Divide salad among 6 plates. Heat 2 tablespoons of remaining olive oil in heavy large skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops to skillet in single layer. Cook until scallops are just opaque in center and lightly browned and all juices have evaporated, about 2 minutes per side. Transfer scallops to plate.
- Heat remaining 1 tablespoon oil in same skillet over high heat. Add sausage and sauté until crisp, about 3 minutes. Return scallops to skillet and stir just until heated through, about 30 seconds. Sprinkle scallop and andouille sausage mixture around salads, dividing equally. Drizzle scallop and andouille sausage mixture with some of remaining dressing. Sprinkle with parsley and serve.
- Smoked pork-and-beef sausages, sold at specialty foods stores and supermarkets. Kielbasa can be substituted.
SEARED SCALLOPS WITH BITTER GREENS, FRIED SHALLOTS AND ANDOUILLE
Steps:
- In a heavy skillet, heat about 2 inches of oil to 350 degrees F.
- In a small bowl, add the flour and season with salt and pepper, to taste. Toss the sliced shallots in the flour and shake off any excess. Fry the shallots until golden brown and crispy, 5 to 6 minutes. Remove from the oil and drain on a paper towel.
- Whisk together, the sherry vinegar, and Dijon mustard in medium bowl. Gradually whisk in 1/2 cup olive oil. Season dressing, to taste, with salt and pepper and set aside.
- Heat the remaining 1 tablespoon oil in a large skillet over high heat. Add the sausage and saute until crisp, about 3 minutes. Remove the sausage to a paper towel lined plate.
- Season the scallops with salt and pepper, to taste, and add to the pan that was used for the andouille was cooked in. Sear the scallops until caramelized on both sides, no more than 2 or 3 minutes per side.
- Toss all the greens in a large bowl with enough dressing to coat. Divide the salad among 4 plates. Top each salad with 3 scallops and garnish with the sausage, chives and the fried shallots.
PASTA WITH ANDOUILLE SAUSAGE, BEANS AND GREENS
Highly seasoned Andouille sausage makes this pasta extra-zippy, while white beans and collard greens give it a rustic flair. They are not ingredients typically used in pasta, but this dish may become part of your regular rotation once you try it. This one-dish dinner is perfect for cold, cozy nights when you want something hearty to stick to your bones, but it will satisfy any time. Swirling in lemon juice and olive oil just before serving adds freshness and ties all of the flavors together.
Provided by Vallery Lomas
Categories weekday, pastas, sausages, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to the package's instructions.
- Meanwhile, heat oil in a large heavy-bottomed skillet over medium-high. Add sausage and cook, stirring occasionally, until browned, 5 to 7 minutes. Add shallot and garlic and cook, stirring often, until translucent, about 2 minutes.
- Add collard greens and toss to wilt, 2 to 3 minutes. Season with salt and pepper. Add the thyme, cannellini beans and tomatoes and toss to warm through. Season again with salt and pepper to taste.
- Reserve 1/2 cup pasta water and drain pasta. Return pasta to the empty pot and set over medium-low. Add the sausage mixture and toss to combine, gradually adding the reserved pasta water as needed to create a sauce.
- Remove from the heat and sprinkle with parsley, chives, lemon zest and Parmesan. Season with salt and pepper to taste. Divide among bowls, drizzle with olive oil and serve with lemon wedges.
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- Heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Cook andouille, stirring often, until browned all over, 5–8 minutes. Add onion and garlic and cook, stirring often, until onion is translucent, 5–7 minutes. Stir in ½ tsp. red pepper flakes, then, stirring constantly, gradually add cornmeal. Cook, stirring often, until cornmeal is slightly darkened in color and toasty smelling, about 5 minutes. Stirring constantly, gradually add broth and bring to a simmer. Add collard greens and lemon juice and partially cover pot. Reduce heat and gently simmer, stirring occasionally, until collards are tender and soup is thick, 35–45 minutes. Thin soup with a little broth if needed; taste and season with salt.
- Meanwhile, pour water into a large saucepan to come 3" up sides and bring to a boil. Reduce heat to a gentle simmer and add vinegar. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites are opaque before adding the next one (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they’re done.
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- In a 3-gallon (11-l) pot set over medium heat, warm the oil. Add the andouille and onion and cook, stirring occasionally, until the fat is rendered from the sausage and it’s nicely browned, about 15 minutes.
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