Kale, Andouille, Scallop, White Bean, And Piment D'esplette - In Parchment

By Food52
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2 sheet 15" squared parchment paper

3 tablespoons good quality olive oil, divded

6 ounces andouille sausage, sliced into 1/4 inch pieces, and coarsely chopped

2 large shallots, thinly sliced

3 cloves garlic, minced

1 medium bunch of Lacinato kale

1 dash dry sherry

1 cup Great White Northern Beans, cooked (Westbrea is a good, quick, canned option)

6 jumbo sea scallops

2 pinches Piment d'Esplette


freshly ground pepper

1 blood orange, peeled, and sectioned from membrane

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