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Cooking FRESH Scallops

Scallops 1

¾ cup finely chopped Andouille
½ cup fresh bread crumbs
10 large scallops
2 tbsp Creole seasoning

In a med size skillet heat the Andouille till some of the fat has rendered, let
cool and combine with the bread crumbs a dash of olive oil and 1 tsp Creole
seasoning

Sprinkle the scallops with the remaining Creole seasoning, transfer to a
greased baking dish and top with the Andouille. Bake at 350 for 10 to 15
minutes (until topping is crusty)

Serve with a good mustard sauce topped with fresh parsley

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Scallops 2

10 medium scallops
1 lb bacon (1/2 cooked)
Creole seasoning

Simply dust the scallops with the seasoning, wrap the scallops tightly with
the ½ cooked bacon into a ball, skewer with a pick to hold them together and
bake at 350 for 10 to 15 minutes or until the bacon is done.

Serve with a good Mustard, or sweet pepper sauce

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