cp_scallop_big

 

CULINARY PRODUCTIONS
MIKE DESORBO & SHAWN ZAVITZ



½ lb. medium size scallops
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
½ lb. andouille sausae
½ cup butter
¼ cup all purpose flour
1 ½ cups heavy cream
1 cup breadcrumbs
1 cup parmesan cheese
10-15 ramekin bowls

In a large sauté pan, melt butter over medium-high gas heat then add the bell peppers and sausage. Cook down for 2-3 minutes. Then sprinkle in the flour and whisk together. Then whisk in the heavy cream and reduce the mixture for 2-3 minutes. Remove from heat. Once the sauce is done, sear the scallops over medium high gas heat with some butter. Then place 3-4 scallops in each ramekin bowl (you can use scallop shells or any other oven-safe bowl or dish.) Spoon Bienville sauce over the scallops and top with breadcrumbs and parmesan cheese. Place in the oven on broil for 1-2 minutes or until the top turn golden brow. Serves 10-15