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Sautéed Scallops with Andouille and Baby Greens


Sautéed Scallops with Andouille and Baby Greens Recipe

Ingredients:
  • 1/4 cup chopped shallots
  • 3 tablespoons Sherry wine vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 cup plus 3 tablespoons olive oil
  •  
  • 1 4.5-ounce bag mixed baby greens
  • 18 sea scallops, side muscles trimmed, halved crosswise
  •  
  • 6 ounces andouille sausage,* cut into 1/2-inch pieces
  • 2 tablespoons chopped fresh parsley
Directions:
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Rank

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