CRAWFISH AND SCALLOP SUPREME

Crawfish and Scallop Supreme image

Provided by AlainaF

Categories Australian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

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2 cups rice
1 kg crawfish (2 lb.)
3 tablespoons butter or 3 tablespoons margarine
2 tablespoons lemon juice
750 g scallops (1 1/2 lb.)
6 shallots, chopped
1 tablespoon parsley, chopped

Steps:

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.

Nutrition Facts : Calories 797.9, Fat 13.4, SaturatedFat 6.4, Cholesterol 410.4, Sodium 1058.7, Carbohydrate 89, Fiber 1.4, Sugar 0.2, Protein 73.8