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Sautéed Scallops with Andouille and Baby Greens

Sautéed Scallops with Andouille and Baby Greens



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Ingredients

  • 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

Recipe Preparation

  • Whisk chopped shallots, Sherry wine vinegar, and Dijon mustard in medium bowl to blend. Gradually whisk in 1/2 cup olive oil. Season dressing to taste with salt and pepper. DO AHEAD Can be prepared 3 hours ahead. Cover dressing and let stand at room temperature. Rewhisk before using.

  • Toss mixed baby greens in large bowl with enough dressing to coat. Divide salad among 6 plates. Heat 2 tablespoons of remaining olive oil in heavy large skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops to skillet in single layer. Cook until scallops are just opaque in center and lightly browned and all juices have evaporated, about 2 minutes per side. Transfer scallops to plate.

  • Heat remaining 1 tablespoon oil in same skillet over high heat. Add sausage and sauté until crisp, about 3 minutes. Return scallops to skillet and stir just until heated through, about 30 seconds. Sprinkle scallop and andouille sausage mixture around salads, dividing equally. Drizzle scallop and andouille sausage mixture with some of remaining dressing. Sprinkle with parsley and serve.

Recipe by Betty Rosbottom,Reviews Section

The Literate Chef

The other night for dinner, my wife made the great suggestion that we have fish always a smart move after overindulging on the weekend. She also suggested that since we had recently made a new batch of Pesto Sauce from our crop of freshly grown basil, I do something with that and, maybe, use one of the luscious late-summer tomatoes we’d just obtained at the local Farmers’ Market.

With practically all of the ingredients predetermined for me, all I had to do was decide on how to prepare it and select the right fish for that method. Roasting seemed like a good idea, very little mess and no standing over a hot stove, so a thick piece of firm, white, fish would be best, either Halibut or Swordfish, depending upon what our local fishmonger had to offer that day. He had both, I chose the Halibut, which was about 1 inch thick. Next time I’ll try Swordfish!

High heat roasting (for 1 inch thick fillet @450 degrees between 15 & 20 minutes) might tend to dry out the fish, but a little white wine should keep it moist, and coupled with the liquid given off by the fish and other ingredients, should produce a tasty sauce of pan juices. Which it in fact did. So here it is, Roasted Halibut with Tomatoes and Basil. We hope that you enjoy it as much as we did!

INGREDIENTS:

1 lb. Halibut Fillet
4 tbsp. Uncle Fred’s Homemade Pesto
1 ripe tomato, sliced thin
1/3 cup dry white wine

1. Preheat oven to 450 degrees.
2. Line a small shallow roasting pan with aluminum foil and place the fish in the pan.
3. Evenly spread the Pesto on fish.
4. Cover the Pesto with approximately 6 or 7 tomato slices, overlapping them to fit.
5. Place the roasting pan on the top rack of the oven and roast for 10 minutes.
6. Add the wine and continue roasting for 10 more minutes.
7. Slice the Halibut in two, and serve with pan juices.

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Sautéed Scallops with Andouille and Baby Greens - Recipes

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Served with a side of Fresh Seasonal Fruit

Kids Steak 6 oz Ribeye: Garlic Mash Potatoes, Haricots Verts. $16
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Granny Smith Apple Vinaigrette & Remoulade

Grayton Beach Salad. $12
Baby Greens tossed in a Honey Lime Vinaigrette w/ Grilled Pineapples, Smoked Almonds, Mandarin Oranges, Shaved Coconut and Golden Raisins

add Grilled Chicken. $4
add Grilled Shrimp OR Redfish. $6 Add Crab Cake $9

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SERVED WITH A CHOICE OF ONE SIDE

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Served with Lettuce, Tomatoes, Pickles & Onions
Choice of addt&rsquol toppings .50 each Bleu Cheese, Pepper Jack Cheese, Gouda Cheese, Cheddar Cheese,
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Blue Cheese and Bacon Burger. $14
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Grilled Steak Fajitas. $14
Marinated Skirt Steak, w/ Sautéed Onions, Green and Red Peppers.
Served with Shredded Cheddar, Pico de Gallo and Sour Cream.

Taco Combo Platter. $18
One each: Fish Taco, Steak Fajita, and Blackened Shrimp Taco

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Crab Cakes. $26 Small. $16
Over Mixed Greens w/ Lemon Thyme Vinaigrette small
and topped with Grilled Corn and Shrimp Relish and Citrus Butter

Shrimp and Grits. $24 Small. $16
Shrimp sautéed in our Low Country Tomato Sautee small ADD Grilled Andouille Sausage and Gouda Cheese Grits

Ragin Cajun Pasta. $18
Sauteed Roasted Red Peppers, onions, sun dried tomatoes, Garlic, Andoillie Sausage, Basil & Parmesan Cheese tossed in a white wine butter sauce Topped with Blackened Chicken
Shrimp. add $6

ENTREES AVAILABLE 5 PM TO CLOSE

Seared Scallops. $28
Pan Seared Diver Scallops w/ Gouda Cheese Grits, SautÈed Spinach and Artichokes & Sweet Corn Sautee

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Your choice of blackened, fried or grilled fish of the day served over island rice with shrimp & crawfish Etouffee and toasted french bread.

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Thank you for your interest in a private dinner experience with LA Prepped! We are pleased to offer private chef services for your special occasion, date night or event. Backed by over 10 years of restaurant management, Owner and Executive Chef Lauren Arnold, brings the restaurant to you! Certified in Food Safety by the City of Philadelphia, Lauren prides herself in fresh, safe, flavorful dining.

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186 Concord St. Charleston, SC 29401 | Lunch Seven Days a Week from 11-3:30 | Dinner Seven Days a Week from 5-10 | Brunch Sunday 11-3 | 843-722-8100

We are delighted to announce that Fleet Landing is open!

We have also added takeout/to go if you are interested! Give us a call at 843.722.8100. There is a curbside parking spot in front on the street.

HOURS OF OPERATION: 11 AM – 10 PM every day (the bar is open between lunch and dinner), and brunch is also available on Sat/Sun from 11-3

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We are all excited to be back at work and can’t wait to see our treasured guests! We thank you in advance for helping us comply with these safety regulations and ask for your kindness and patience as we all learn what the “new normal” looks like.


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Sometimes I’ll sautée only one or two peppers, other times I’ll cook up all the colors of the rainbow, whatever my mood and availability. Most of the time, having a variety of pepper isn’t an issue. I like to use medium to small peppers with a large onion. That way the amount of peppers to onion is about even. If smaller peppers aren’t available, cut peppers in half and reserve remaining pepper for another recipe.

Grilled Polish Sausage with Sautéed Onions and Peppers
6 Polish or Spicy Sausages
1 White Onion, sliced into strips
1 Red Bell Pepper, sliced into strips
1 Orange Bell Pepper, sliced into strips
1 Yellow Bell Pepper, sliced into strips
1 Green Bell Pepper, sliced into strips
6 Steak Roll or other Buns
6 Tablespoons Brown Spicy Mustard

Preheat grill. Slice Onion and Bell Pepper into strips. Place vegetables in a saute pan over medium-low heat, saute until tender, about 10-15 minutes.

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Open buns and spread 1 tablespoon mustard on buns. Place sausage on buns, top with sautéed vegetables and serve.


Sautéed Scallops with Andouille and Baby Greens - Recipes

add siesta key sauce, with lobster, shrimp, scallops, artichokes & sweet tomato butter

Parmesan Encrusted Flounder

lemon caper beurre blanc, rice pilaf

Georges Bank Schrod

broiled, mustard cream or lemon crumb crust

Jimmy's Lake Perch

lemon caper butter, tomato relish, buttered mashed potatoes

Gulf Shrimp Scampi

champagne cream, diced tomatoes,
almonds, angel hair pasta

Chop House Crabcakes

lump crabmeat, roasted Rouille, rice pilaf, vegetable

Seafood Panroast

shrimp, scallops, lobster, imperial cream, rice, garlic toast

Pasta

Linguine Primavera

dried cherries, vegetables, mushrooms, almonds, add chicken or gulf shrimp

Macaroni & Cheese

tillamook cheddar, carr valley pinconning cheese, panko breadcrumbs, add ham or lobster & shrimp

Grilled Chicken Fettuccine

mushrooms, tomatoes, red bell pepper cream

Tortellini & Grilled Chicken

cheese filled pasta, tomato cream sauce

Michigan Fettuccine

chicken, green beans, walnuts, mushrooms, cherries, brandy-dijon cream

Lobster & Shrimp Fettuccine

imperial cream, tomato basil

Entrée Accompaniments

Cole Slaw

Cup of Charley's Chowder

K&M House, Caesar or Martha's Vineyard Salad

Dinner Menu

Savor the Sea Combination

Create Your Entrée With Any Two Of The Selections Below. Served With Harvest Pilaf.

Shrimp & Grits

Sautéed Garlic Shrimp with Andouille Sausage and White Cheddar Grits

Maryland Stuffed Shrimp

Crabmeat Stuffing, Lobster Cream

Rochester Chop House Crabcakes

Jumbo Lump Crabmeat, Rouille

Great Lakes Perch

Lemon Caper Beurre Blanc, Tomato Cucumber Relish

Blackened Mahi

Petite Filet Scampi*

4 Ounce Filet, Gulf Shrimp, Tomatoes, Champagne Cream

Soup & Salads

Chilled Garden Gazpacho

sour cream, housebaked croutons

Charley’s Chowder

diced tomatoes, fresh cut fish, vegetables

Raspberry Chicken Salad

bleu cheese, candied walnuts, dried cherries, onion, raspberry maple vinaigrette

Salmon Apricot Salad*

dried apricots & cherries, sugared walnuts, chevre, apricot ginger vinaigrette

Sandwiches

Chicken George Sandwich

teriyaki, pineapple, mozzarella

Bayou Chicken Sandwich

bbq sauce, pepper jack cheese

Blackened Louie Sandwich

herb tomatoes, lettuce, boursin cheese with chicken or salmon

Pasta

Linguine Primavera

dried cherries, vegetables, mushrooms, almonds, add chicken or gulf shrimp

Macaroni & Cheese

tillamook cheddar, carr valley pinconning cheese, panko breadcrumbs, add ham or lobster & shrimp

Grilled Chicken Fettuccine

mushrooms, tomatoes, red bell pepper cream

Tortellini & Grilled Chicken

cheese filled pasta, tomato cream sauce

Michigan Fettuccine

chicken, green beans, walnuts, mushrooms, cherries, brandy-dijon cream

Lobster & Shrimp Fettuccine

imperial cream, tomato basil fettuccine

Great Lakes Whitefish

Parmesan Encrusted Flounder

lemon caper beurre blanc, rice pilaf

Norwegian Salmon*

add siesta key sauce, with lobster, shrimp, scallops, artichokes & sweet tomato butter

Georges Bank Schrod

broiled, mustard cream or lemon crumb crust

Jimmy's Lake Perch

lemon caper butter, tomato relish, mashed potatoes

Seafood

Gulf Shrimp Scampi

champagne cream, diced tomatoes, almonds,
angel hair pasta

Seafood Panroast

shrimp, scallops, lobster, imperial cream,
rice, garlic toast

Chop House Crabcakes

lump crabmeat, rouille, rice pilaf, vegetable

Poultry, Pork & Beef

Grilled Chicken Panroast

saffron, tomatoes, rice, garlic toast

Parmesan Encrusted Chicken

lemon caper beurre blanc

Maryland Chicken

shrimp & crabmeat stuffing, lobster cream sauce

Spice Rubbed Baby Back Ribs

garlic toast, macaroni & cheese

Blackened Twin Filets*

fresh herb butter, buttered mashed potatoes

Entree Accompaniments

Cole Slaw

Cup of Charley's Chowder

K&M House, Caesar or Martha's Vineyard Salad

Gluten Free Preparation of Certain Menu Items Available At Your Request

*contains raw or undercooked ingredients consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Catering Menu

Please click the link below to download our catering menu.

Serving Suggestions

This catering menu is designed to assist you with planning your event. It identifies the number of pieces or the number of people per selection. These amounts are provided as a guideline. When placing your order you may want to consider the following…

Number of Items

The more items you offer, the fewer pieces you will need of each item. Anticipate which food selections will be the most popular with your group, and increase the number of those items. If you choose to omit or add a category, adjust one of the others accordingly. In general, 50 adults will consume the following over a period of 60-90 minutes…