dish
Seared Scallops with Crawfish and Mint Vinaigrette

6
Serves
284
Calories
11
Nutrients
10
Vitamins

Ingredients

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 tablespoons cider honey vinegar
1/2 cup extra virgin olive oil
1 bunch fresh mint
1 teaspoon curry powder

Cooking Instructions

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

Nutrition Information

Number of Servings: 6
Calories
284
Protein
17 g
Total Carbohydrate
3 g
Dietary Fiber
0 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
0 g
Total Fat
22 g
Saturated Fat
3 g
Monounsaturated Fat
15 g
Polyunsaturated Fat
2 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
38 mg
Percent Calories from Protein
24 %
Percent Calories from Carbohydrate
4 %
Percent Calories from Fat
69 %
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
0 mg
Vitamin B6
0 mg
Vitamin B12
1 mcg
Biotin
0 mcg
Vitamin C
5 mg
Vitamin D
3 IU
Folate
14 mcg
Vitamin E
3 IU
Vitamin K
2 mcg
Calcium
40 mg
Iron
0 mg
Phosphorus
169 mg
Potassium
271 mg
Sodium
296 mg
Zinc
0 mg