Seared Scallops with Bitter Greens, Fried Shallots and Andouille

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This is a wonderful recipe. It is easy to prepare and company quality. The dressing is light and the toasty peppery taste of the arugula with the sweet scallops and the spicy andouille is exceptional.

Oh my goodness, this is a keeper for me. How do you think of these things Guy? That is why you are a chef and I'm not, but I'm so glad you are!!

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Guy is my favorite chef on Food Network. I have to admit, I browned the shallots in the oil after cooking the sausage,but the recipe turned out wonderful. My husband said, "This is a keeper."

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It's so easy to forget that beyond being such a bold personality and likeable person, Guy is first and foremost a very talented Chef. This recipe is another great example, pairing beautiful, complementary flavors that really allow the sweetness of the scallops to shine! I used the andouille sparingly as a garnish, as I was afraid the strong flavor might overwhelm the subtle flavors of the scallops, and it was a full on success! Excellent flavor profiles that really shined...Thank you again, Guy!

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This is a really great recipe. It is time consuming, however. I did not fry the shallots but did saute them. You have to find real anduille sausage for this recipe- it is so worth it. Make sure you dry the scallops before searing in the sausage "drippings". My husband thought this was one of the best scallop dishes he has ever had and served with green polenta on the side was over the top. Beware, this is not a 30 minute meal.