Serves 4
Ingredients
2 cups medium-diced, seeded, and peeled fresh papaya
1/2 cup minced red onions
2 tablespoons minced seeded jalapeno peppers
1 tablespoon fresh lime juice, optional
2 teaspoons pineapple juice
1 teaspoon fresh lemon juice, optional
1 tablespoon chopped fresh cilantro leaves
1 large bunch watercress, trimmed, washed and spun dry (about 2 cups)
1/4 cup thinly shaved red onion
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 1/2 tablespoons unsalted butter
1 pound cooked Louisiana crawfish tails
8 jumbo (U-10) sea scallops, side muscles removed
1/2 cup sugar
2 teaspoons vegetable oil
Cilantro Butter Sauce
Directions
Ingredients
2 cups medium-diced, seeded, and peeled fresh papaya
1/2 cup minced red onions
2 tablespoons minced seeded jalapeno peppers
1 tablespoon fresh lime juice, optional
2 teaspoons pineapple juice
1 teaspoon fresh lemon juice, optional
1 tablespoon chopped fresh cilantro leaves
1 large bunch watercress, trimmed, washed and spun dry (about 2 cups)
1/4 cup thinly shaved red onion
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 1/2 tablespoons unsalted butter
1 pound cooked Louisiana crawfish tails
8 jumbo (U-10) sea scallops, side muscles removed
1/2 cup sugar
2 teaspoons vegetable oil
Cilantro Butter Sauce
Directions
- In a bowl, combine the papaya, minced red onions, and jalapeno and toss with the citrus juices and cilantro.
- Adjust seasoning to taste and refrigerate for up to 1 hour.
- In a bowl, toss the watercress with the shaved red onions and olive oil.
- Season lightly with salt and pepper and set aside until ready to serve.
- In a large skillet, melt the butter over medium-high heat.
- When the butter is foamy, add the crawfish and season lightly with salt and pepper.
- Cook, stirring, to heat through, about 2 minutes.
- Remove from the heat and let cool slightly; then add to the papaya mixture.
- Coat the scallops on both sides in the sugar, pressing to adhere.
- In a large clean skillet, heat the oil over medium-high heat.
- When hot, add the scallops, in batches if necessary, and sear on both sides until caramelized on the outside and the scallops are just cooked through but still tender, about 2 minutes per side.
- Remove from the pan and lightly season with salt and pepper.
- To serve, spoon butter sauce into the center of 4 large plates. Arrange a portion of the crawfish-papaya salsa in the middle of the sauce and set 2 scallops on top of the salsa. Arrange the watercress salad above the scallops and serve immediately.
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