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1
In a bowl, combine the papaya, minced red onions and jalapeno and toss with the citrus juices and cilantro.
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2
Adjust seasoning to taste and refrigerate for up to 1 hour.
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3
In a bowl, toss the watercress with the shaved red onions and olive oil.
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4
Season lightly with salt and pepper and set aside until ready to serve.
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5
In a large skillet, melt the butter over medium-high heat.
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6
When the butter is foamy, add the crawfish and season lightly with salt and pepper.
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7
Cook, stirring, to heat through, about 2 minutes.
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8
Remove from the heat and let cool slightly; then add to the papaya mixture.
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9
Coat the scallops on both sides in the sugar, pressing to adhere.
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10
In a large clean skillet, heat the oil over medium-high heat.
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11
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.
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12
Remove from the pan and lightly season with salt and pepper.
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13
To serve, spoon butter sauce into the center of 4 large plates.
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14
Arrange a portion of the crawfish-papaya salsa in the middle of the sauce and set 2 scallops on top of the salsa.
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15
Arrange the watercress salad above the scallops and serve immediately.
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16
In a medium saute pan, combine the shallots, wine and lime juice and bring to a boil.
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17
Reduce the heat to medium-low and simmer until reduced by half, about 2 minutes.
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18
Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated.
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19
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.
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20
Whisk in the honey, salt, cayenne, and cilantro.
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21
Serve immediately, or cover and keep warm until ready to serve.
