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
- Nutritional Information
Nutritional analysis per serving (4 servings)
544 calories; 47 grams fat; 7 grams saturated fat; 0 grams trans fat; 29 grams monounsaturated fat; 7 grams polyunsaturated fat; 11 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 18 grams protein; 51 milligrams cholesterol; 721 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 appetizers
Preparation
- 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.
- 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.)
- 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.
15 minutes
Dining and Cooking