re: F&DB Andouille Challenge Submission Thread March 2 & 3, 2021

Andouille crusted scallops over andouille/sweet potato puree, topping with a pepper jelly/bell pepper/andouille sweet relish.

I used andouille from Iverstine.





First made the breading. This is panko bread crumbs, garlic powder/cajun seasoning, and pulsed andouille.



Scallops a bit on the small side, but workable.



Next we do the topping. I did bell peppers, onion, garlic, and andouille in the topping and once it was all cooked down I added the pepper jelly.











Pull the potatoes from the oven.



Puree potatoes with andouille, a little seasonings to taste, and heavy whipping cream. Blend very well.



I should add that I had been at an outdoor concert all day and was also drinking cooking, so my destroyed kitchen is due to that.

I dipped the scallops first into flour, then egg wash, then the andouille crust mixture.





Plated one with topping and puree to taste.



It was great.