Thursday, February 24, 2011

Scallops with Sausage and Broccoli

Compliments of my client, Devon. She's a fantastic cook and has been sending me some of her creations.  This one looks pretty yummy :)

Scallops with Sausage and Broccoli
Cook some spicy sausage (use bulk or take out of casing, so it cooks into crumbles) in a frying pan. 
While sausage is cooking, pat scallops dry with paper towels, and season with salt and pepper.  (note: I used the little bay scallops, but the big sea scallops would work just as well)
Remove cooked sausage from pan, and put on a plate lined with a paper towel.
Add chopped garlic, sprinkle of red chili flakes and roughly chopped fresh parsley to the pan (that still has the sausage grease in it)- sauté.
Add scallops to the pan, sauté.  Turn over, sauté some more.
Add a generous splash of white wine and a bunch broccoli florets (I used fresh, but I bet tossing in frozen florets would work just as well). 
Put a lid on the pan and let bubble away happily for a few minutes – just enough to steam the broccoli. 
Return the sausage to the pan, stir all together, let simmer for just a minute to get everything at the same temp.
Serve with some more fresh parsley on top; enjoy!

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