medium to large sea
, fresh "dry pack", no additives, side muscle removed
(may substitute lump crabmeat)
extra virgin olive oil
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
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin