Andouille Sausage With Scallops

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.