Tuesday, June 22, 2010

Seared Scallops with French Fried Shallots and Sausage

Scallops are another summertime favorite and this recipe take seared scallops and places them on a bed of greens topped with french fried shallots and small sausage bites with a yummy vinaigrette.

Seared Scallops with French Fried Shallots and Sausage

Ingredients:
  • canola oil for frying
  • 3/4 C flour
  • salt and pepper
  • 2 shallots, sliced and rings separated
  • 3 T sherry wine vinegar
  • 2 t Dijon mustard
  • 1/2 C olive oil plus 1 T
  • 2 links of any sausage, I like the jalapeno type, diced
  • 12 scallops, cleaned and dried
  • mixed lettuce
  • 2 scallions, sliced thin
  • 3 chives, minced
Directions: In a large skillet, heat 2 inches of oil to 350 degrees.  In a small bowl, toss the shallot rings with the flour, salt and pepper.  Fry the shallots until golden brown and crispy, about 5 minutes.  Remove from oil and drain on paper towel.  In the same skillet, saute the diced sausage until crisp, about 3 minutes.  Remove from oil and drain on paper towel. 


Whisk together the sherry vinegar and Dijon mustard in a bowl.  Whisk in 1/2 C olive oil and season to taste with salt and pepper.


Heat remaining 1 T olive oil in the skillet used to cook the sausage over high heat.  Making sure the scallops are very dry, season with salt and pepper and sear the scallops until caramelized on both sides, no more than 2 to 3 minutes per side.


Toss the greens in a large bowl with the vinaigrette dressing to coat.  To plate, start with the salad then top with 3 or 4 seared scallops and garnish with the scallions, chives, sausage and french fried shallots.



2 comments:

Chef Dennis said...

now thats a great combination of flavors...and I do love scallops!

The Mom Chef said...

I agree with Chef Dennis. This sounds amazing. Thanks for sharing the recipe.