ANDOUILLE SAUSAGE WITH BAY SCALLOPS

Andouille Sausage With Bay Scallops image

Provided by Jason Epstein

Time 15m

Yield 4 appetizers

Number Of Ingredients 8

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

Steps:

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.