Sauteed Scallops with Andouille and Baby Greens

Sauteed Scallops with Andouille and Baby Greens
Photo by Scott Peterson


  • 3 tablespoons Sherry wine vinegar
  • 1 4.5-ounce bag mixed baby greens
  • 11 tablespoons olive oil
  • 1 ½ teaspoons Dijon mustard
  • ¼ cup shallots
  • 18 sea scallops, side muscles trimmed, halved crosswise
  • 6 ounces andouille sausage
  • + 1 more ingredients
    • 2 tablespoons fresh parsley

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 gre...

View full recipe at Epicurious


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