Sauteed Scallops with Andouille and Baby Greens Recipe | Epicurious

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