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Ingredients
- 1 c. Bread crumbs
- 1/2 c. Andouille sausage minced, cooked, liquid removed of all fat
- 2 Tbsp. Grated Parmesan cheese
- 3 Tbsp. Extra virgin olive oil
- 6 lrg Sea scallops
- 1 Tbsp. Bayou Blast - (Emeril's Creole Seasoning) see * Note
- Â Â Minced parsley for garnish
Directions
- Preheat broiler, or possibly heat oven to 425 degrees.
- In a small bowl combine bread crumbs, Andouille sausage, Parmesan and 2 Tbsp. oil and mix well. Season scallops with Bayou Blast.
- Heat an ovenproof saute/fry pan over high heat, add in remaining oil and sear scallops, turning once, to seal in juices. Top each scallop with some bread crumb mix. Bake just till tops begin to brown. Serve immediately, garnished with minced parsley.
- This recipe yields 1 serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 463g | |
| Calories 1413 | |
| Calories from Fat 788 | 56% |
| Total Fat 88.44g | 111% |
| Saturated Fat 22.27g | 89% |
| Trans Fat 0.0g | |
| Cholesterol 158mg | 53% |
| Sodium 2101mg | 88% |
| Potassium 1215mg | 35% |
| Total Carbs 86.22g | 23% |
| Dietary Fiber 6.3g | 21% |
| Sugars 7.34g | 5% |
| Protein 65.99g | 106% |
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