Crawfish and Scallop Supreme

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook rice in boiling salted water for 12-15 minutes. Drain and keep warm.
  • Halve the crawfish lengthwise and remove the digestive tract. Chop flesh into bite size pieces.
  • Melt 1 tablespoons butter in a frying pan with the lemon juice and saute scallops and shallots until just tender.
  • Add the crawfish and allow to heat through.
  • Toss parsley and remaining butter through rice and spoon onto a heated serving plate.
  • Spoon the seafood mixture into the shells and serve with the rice.
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