This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Andouille Sausage With Scallops
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- #107241
serves/makes:
ready in:
under 30 minutes
under 30 minutes
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 scallops, patted dry with paper towels
2 tablespoons dry white wine
2 tablespoons chicken broth
salt and pepper, to taste
directions
Heat a skillet over medium heat. Add half the butter. When it has melted, add the sliced sausage and onion and cook until the onion is soft, about 5 minutes. Remove the pan from the heat and set aside.
In another deep skillet, heat the oil over medium-high heat. When hot, add the scallops in batches and cook until they are light brown. Remove with a slotted spoon and drain on paper toweling.
Add the scallops to the sausage mixture. Place the pan over medium heat. Add the wine and broth and bring to a simmer. Let simmer for 1-2 minutes or until the liquid has reduced and the scallops are cooked through.
Remove the pan from the heat. Stir in the remaining butter, season with salt and pepper, and serve immediately.
nutrition data
363 calories, 27 grams fat, 4 grams carbohydrates, 26 grams protein per serving. This recipe is low in carbs.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Beer makes batters better, meat more tender, and sauces more flavorful.
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