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

• 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
• salt
• freshly ground pepper
• 1 blood orange, peeled, and sectioned from membrane

1. heat 1 tablespoon olive olive oil in a nonstick skillet; add sausage and cook over medium high heat, until sausages is lightly browned; remove from heat and transfer sausage to a medium sized bowl to cool
2. add 1.5 tablespoon of oil to the same nonstick skillet, over medium high heat; add shallots and stir until lightly browned and soft; add garlic, and cook for 1-2 minutes, until fragrant
3. add kale, and toss over heat until beginning to soften, add big dash of dry sherry, and cook until kale reduces by only just 1/3 - 1/2 original size (4-minutes); quickly remove from heat and add to the bowl with andouille sausage; stir to combine
4. on 15" parchment square, add half of kale mixture to center; scoop 1/2 white beans on top, add three scallops; drizzle with a good dose of olive oil, then sprinkle with piment d'Esplette, salt and pepper; gather edges up and tie in a bundle with cooking twine
5. bake at 400 for 12 minutes; let sit for 5 minutes; place bundle on plates, untie, and open; serve with a side of blood orange sections.

parchment, olive oil, andouille sausage, shallots, garlic, lacinato kale, sherry, northern beans, scallops, piment desplette, salt, freshly ground pepper, orange

Taken from food52.com/recipes/2410-kale-andouille-scallop-white-bean-and-piment-d-esplette-in-parchment (may not work)