Crawfish and Scallop Supreme
"A delightful fish combination of these two popular Australian fish."
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
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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RECIPE SUBMITTED BY
<p>I'm a stay at home mom with a 3 year old son, and a student studying for my bachelors in environmental science.</p>
<p>I learned how to cook from watching my Grandmother Dee growing up, as well as watching culinary shows after school. My first 'real' culinary try, was creme brulee at age 14, which tasted good but alot like flan.</p>
<p>I have alot of my Grandmothers old cookbooks, including a Betty Crocker Recipe Box filled with recipe cards from the 1960's. I LOVE LOVE LOVE vintage cookbooks!</p>
<p>Food is definitely a pleasure for me, and I love to change others opinions on eating. I also encourage others to try new things! My passions are science, music, and art--as well as any DIY project!</p>
