Name: Sautéed Scallops with Andouille and Baby Greens
Yield: Makes 6 appetizer
Ingredients: 1/4 cup chopped shallots; 3 tablespoons Sherry wine vinegar; 1 1/2 teaspoons Dijon mustard; 1/2 cup plus 3 tablespoons olive oil; 1 4.5-ounce bag mixed baby greens; 18 sea scallops, side muscles trimmed, halved crosswise; 6 ounces andouille sausage,* cut into 1/2-inch pieces; 2 tablespoons chopped fresh parsley

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