Delish Dish- Sauteed Scallops and Andouille on Baby Greens

I have decided to upload a delicious recipe each week that I have personally made and tried. I truly enjoy cooking as well as feeding others—would much rather cook for two versus one—and love trying new ingredients and flavors.

My most recent and favorite dish to make to date is my Sea Scallops and Andouille Sausage salad. Thank you to my epicurious phone app for finding this. PS- get the app—you can search by ingredient, course, cuisine, etc.

Sauteed Scallops with Andouille and Baby Greens

Makes 6 appetizer servings.


  • ¼ cup chopped shallots
  • 3 tbsp. Sherry wine vinegar
  • 1 ½ teaspoons Dijon mustard
  • ½ cup plus 3 tbsp. olive oil
  • 1 4.5oz bag of mixed baby greens
  • 18 sea scallops, side muscles trimmed, halved crosswise
  • 6oz Andouille sausage, cut into ½ in. pieces
  • 2 tbsp. chopped fresh parsley

Whisk chopped shallots, Sherry wine vinegar, and Dijon mustard in a bowl to blend. Gradually whisk in ½ cup olive oil. Season dressing to taste with salt and pepper. (Dressing can be made up to 3 hours prior to serving. Cover and let stand at room temperature. Re-whisk before serving.)- I like my dressing colder so I place in fridge.

Heat 2 tbsp. olive oil in large heavy skillet over medium-high heat. Sprinkle scallops with salt and pepper. (I also drizzle with a lil more olive oil to keep them from sticking). Add scallops to skillet in single layer. Cook until scallops are just opaque in the center and lightly browned and all juices have evaporate- approx. 2minutes per side. (This is where you are going to have to feel it out as timing changes… really go off of the color as well as the texture- plump yet slightly firm). Transfer scallops to a side plate.

Add an additional tbsp. to the same skillet and heat over high heat. Add the sausage and sauté until crisp, about 3 minutes. Return the scallops to skillet and stir until heated through, approx. 30 seconds.

Divide salad amongst 6 plates and top with equal portions of the scallop/sausage mixture. Drizzle salad dressing over each salad equally as well. Sprinkle with fresh parsley and serve.

The cool texture of the scallops plays off the crispy sausage. The dressing adds subtle favor without being too overpowering. I know it says for an appetizer, but be careful as it is filling. I recommend adding “more meat” so to speak and upping it to a meal. Perfect for a cool summer night- or in Texas any night when you eat inside with the AC on.


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