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1 pound medium to large sea scallops, fresh "dry pack", no additives, side muscle removed
1 tablespoon canola oil
1/4 pound crawfish tailmeat (may substitute lump crabmeat)
2 shallots, finely diced
freshly ground white pepper
2 tablespoons cider honey vinegar
1/2 cup extra virgin olive oil
1/2 lemon zested and juiced
1 bunch fresh mint
a few chives
1 teaspoon curry powder
optional diced tomatoes and/or pea sprouts
1. Heat a heavy saute pan (nonstick if possible). Add 1 tablespoon canola oil and when smoking add scallops. Sear over high heat about 2 minutes or until golden, turn and cook until rare (about another 2 minutes). Remove to a warm bowl and set aside.
2. Add shallots to pan and soften one minute. Add crawfish and curry powder then toss over medium heat until crawfish are warm. Add wine and simmer until reduced to a glaze. Remove to a mixing bowl. Whisk in vinegar, salt, pepper and olive oil. Pour juices from resting scallops into vinaigrette. Add 1/2 the mint (finely julienned). Taste and adjust seasoning, add lemon juice if desired.
3. To serve, place scallops in center of plate. Season with salt and pepper, ladle sauce over. Garnish with mint sprigs and chives (or pea sprouts).
Serving Size: 1/2 cup
Number of Servings: 6
|Fat||22 g||Fiber||0 g|
|Protein||17 g||Saturated Fat||3 g|
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