Andouille Sausage With Bay Scallops

Name: Andouille Sausage With Bay Scallops
Total time: 15 min
Yield: 4 appetizers
Ingredients: 1 tablespoon unsalted butter, plus more for the sauce if necessary; 4 ounces andouille sausage, thinly sliced; 1 medium sweet onion, finely chopped; 3 cups vegetable oil; 1 pound fresh Nantucket bay scallops; 2 tablespoons dry white wine; 2 tablespoons chicken broth; Salt and pepper to taste

By Jason Epstein

Total Time: 15 minutes
Rating: 4(53)
Comments: Read comments

Featured in: FOOD; Book 'Em

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Ingredients

Yield:4 appetizers

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

Ingredient Substitution Guide

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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.