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Caramelized Sea Scallops with Crawfish-Papaya Salsa, Cilantro Butter Sauce, and Watercress Salad (Emeril Lagasse) Recipe

Caramelized Sea Scallops with Crawfish-Papaya Salsa, Cilantro Butter Sauce, and Watercress Salad (Emeril Lagasse) Recipe

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Caramelized Sea Scallops with Crawfish-Papaya Salsa, Cilantro Butter Sauce, and Watercress Salad (Emeril Lagasse)

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Ingredients

Count

Nutrition

667

Calories

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Ingredients:

Serving

2 cups medium- diced, seeded, and peeled fresh papaya
1/2 cup minced red onions
2 tbsp minced seeded jalapeno peppers
1 tbsp fresh lime juice , optional
2 tsp pineapple juice
1 tsp fresh lemon juice , optional
1 tbsp chopped fresh cilantro leaves
1 large bunch watercress, trimmed, washed and spun dry (about 2 cups)
1/4 cup thinly shaved red onion
2 tbsp extra-virgin olive oil
salt and freshly ground black pepper
1 1/2 tbsp unsalted butter
1 lb cooked louisiana crawfish tails
8 jumbo (u -10) sea scallops , side muscles removed
1/2 cup sugar
2 tsp vegetable oil
cilantro butter sauce , recipe follows
2 tbsp minced shallots
1/4 cup dry white wine
3 tbsp fresh lime juice
1 1/2 sticks (12 tbsp) cold unsalted butter , cut into pieces
1/2 tsp honey
1/8 tsp salt
pinch cayenne
1/4 cup finely chopped fresh cilantro leaves

Directions:

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.
Cilantro Butter Sauce:
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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	667.38 Kcal (2794 kJ)
Calories from fat	175.27 Kcal
		% Daily Value*
Total Fat	19.47g	30%
Cholesterol	22.9mg	8%
Sodium	3110.64mg	130%
Potassium	310.23mg	7%
Total Carbs	103.77g	35%
Sugars	24.18g	97%
Dietary Fiber	9.17g	37%
Protein	13.2g	26%
Vitamin C	67mg	112%
Vitamin A	0.1mg	4%
Iron	0.6mg	3%
Calcium	68.3mg	7%

Amount Per 100 g
Calories	199.79 Kcal (836 kJ)
Calories from fat	52.47 Kcal
		% Daily Value*
Total Fat	5.83g	30%
Cholesterol	6.85mg	8%
Sodium	931.21mg	130%
Potassium	92.87mg	7%
Total Carbs	31.07g	35%
Sugars	7.24g	97%
Dietary Fiber	2.75g	37%
Protein	3.95g	26%
Vitamin C	20.1mg	112%
Iron	0.2mg	3%
Calcium	20.4mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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