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Awesome, awesome, awesome. I was lucky enough to be given a cray the other day and wanted a change from garlic butter on the bbq. Thought this looked like an interesting recipe and more importantly had the ingredients on hand, though used Jim Beam instead. The only thing DH and I thought could be better was a bit more sauce but I'll try that next time. Thanks so much for this fantastic recipe, I've since sent a copy off to my friend who provided the cray and I'm sure he'll love it just as much.
I used wild caught bay scallops for this dish and instead of having it with rice, the scallops were placed over chopped fresh greens called mizuna and also included some grated hard boiled egg. This recipe cannot be simpler and tasty. Next time, I would love to serve this with some rice to have all the wonderful sauce soak in. Thank you I'mPat for posting this yummy recipe.
Excellent way of cooking shell fish. I used prawns/shrimp as crayfish was out of season here in Australia and the taste of using prawns/shrimp may of altered the flavour but the sauce was outstanding. I will try this again once crayfish is back in season however I think it will work with crab, mussels or any other soft shell fish. Thank you Chef Potts.