Crawfish And Scallop Supreme

1. 1

   Cook rice in boiling salted water for 12-15 minutes. Drain and keep warm.

2. 2

   Halve the crawfish lengthwise and remove the digestive tract. Chop flesh into bite size pieces.

3. 3

   Melt 1 tablespoons butter in a frying pan with the lemon juice and saute scallops and shallots until just tender.

4. 4

   Add the crawfish and allow to heat through.

5. 5

   Toss parsley and remaining butter through rice and spoon onto a heated serving plate.

6. 6

   Spoon the seafood mixture into the shells and serve with the rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.