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papaya red onions peppers lime juice pineapple juice lemon juice cilantro onion extra-virgin olive oil salt unsalted butter crawfish tails jumbo sugar vegetable oil cilantro shallots white wine lime juice butter honey salt cayenne fresh cilantro
Viewed: 105 - Published at: 10 years agoIngredients
- 2 cups medium-diced, seeded, and peeled fresh papaya
- 1/2 cup minced red onions
- 2 tablespoons minced seeded jalapeno peppers
- 1 tablespoon fresh lime juice, optional
- 2 teaspoons pineapple juice
- 1 teaspoon fresh lemon juice, optional
- 1 tablespoon chopped fresh cilantro leaves
- 1 large bunch watercress, trimmed, washed and spun dry (about 2 cups)
- 1/4 cup thinly shaved red onion
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 1/2 tablespoons unsalted butter
- 1 pound cooked Louisiana crawfish tails
- 8 jumbo (U-10) sea scallops, side muscles removed
- 1/2 cup sugar
- 2 teaspoons vegetable oil
- Cilantro Butter Sauce, recipe follows
- 2 tablespoons minced shallots
- 1/4 cup dry white wine
- 3 tablespoons fresh lime juice
- 1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into pieces
- 1/2 teaspoon honey
- 1/8 teaspoon salt
- Pinch cayenne
- 1/4 cup finely chopped fresh cilantro leaves
Method
- In a bowl, combine the papaya, minced red onions and jalapeno and toss with the citrus juices and cilantro.
- Adjust seasoning to taste and refrigerate for up to 1 hour.
- In a bowl, toss the watercress with the shaved red onions and olive oil.
- Season lightly with salt and pepper and set aside until ready to serve.
- In a large skillet, melt the butter over medium-high heat.
- When the butter is foamy, add the crawfish and season lightly with salt and pepper.
- Cook, stirring, to heat through, about 2 minutes.
- Remove from the heat and let cool slightly; then add to the papaya mixture.
- Coat the scallops on both sides in the sugar, pressing to adhere.
- In a large clean skillet, heat the oil over medium-high heat.
- When hot, add the scallops, in batches if necessary, and sear on both sides until caramelized on the outside and the scallops are just cooked through but still tender, about 2 minutes per side.
- Remove from the pan and lightly season with salt and pepper.
- To serve, spoon butter sauce into the center of 4 large plates.
- Arrange a portion of the crawfish-papaya salsa in the middle of the sauce and set 2 scallops on top of the salsa.
- Arrange the watercress salad above the scallops and serve immediately.
- In a medium saute pan, combine the shallots, wine and lime juice and bring to a boil.
- Reduce the heat to medium-low and simmer until reduced by half, about 2 minutes.
- Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated.
- Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking.
- Whisk in the honey, salt, cayenne, and cilantro.
- Serve immediately, or cover and keep warm until ready to serve.
- Yield: about 3/4 cup
