Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           Rendered, chopped andouille sausage
     1/2  cup           Bread crumbs
   1      tablespoon    Olive oil
   2      teaspoons     Bayou Blast -- see * Note
  10      large         Scallops
     1/4  cup           Creole mustard
   1      cup           Heavy cream
     1/4  teaspoon      Freshly-ground black pepper
   1      tablespoon    Chopped parsley

Preparation:

* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection. In a skillet, cook sausage over medium-high heat until lightly browned and fat has rendered. Let cool. In a small bowl combine sausage with breadcrumbs, olive oil, and 1 teaspoon of Bayou Blast and mix well. Preheat oven to 400 degrees. Butter an ovenproof baking dish just largeenough to hold scallops. Sprinkle both sides of scallops with remaining Creole seasoning, and transfer scallops to baking dish. Top scallops with sausage mixture. Bake 10 to 15 minutes, until topping is crusty and scallops are just cooked through. Meanwhile, make mustard sauce: In a small saucepan heat cream with mustard, whisking frequently; do not let mixture boil. Season with pepper and stir in half of chopped parsley. To serve, divide scallops between 2 plates and spoon mustard sauce over. Sprinkle with remaining parsley. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-027 broadcast 02-18-1997) Formatted for MasterCook by MR MAD, aka Joe Comiskey - 03-08-1997