• Seared Summer Scallops with Low-Fat Crawfish Étouffée
    Try this healthy take on a classic southern favorite.
    Write a review
    Print
    Ingredients
    1. 3 tbsp. butter
    2. 1 large onion
    3. 3 bell peppers
    4. 3 stalks celery
    5. 3 tbsp. flour
    6. 3 tbsp. minced garlic
    7. 1 lb. Louisiana crawfish tails cleaned
    8. 2 cups non fat greek yogurt
    9. Warm water – to desired consistency
    10. Salt – Pepper – Tabasco sauce to taste
    11. 6 -10 Scallops
    12. Salt
    13. Pepper
    14. Oil
    15. 2 ears of corn
    16. 1 jalapeño
    17. 1 cup cream
    FOR SAUCE
    1. Start with butter and sauté the diced vegetables. Allow for vegetables to cook down and develop the base flavors.
    2. Add flour and cook for 2 minutes stirring often.
    3. Add garlic and cook for 2 minutes stirring often.
    4. Add cleaned crawfish tails and allow tails to come up to temp.
    5. Turn off heat and stir in non fat greek yogurt.
    6. Add a little warm water to thin mixture.
    7. Season with Salt and pepper, and Tabasco Sauce to taste.
    FOR SCALLOPS
    1. Pat Scallops dry and season with salt and pepper.
    2. Add a little oil to pan and bring to smoke point.
    3. Place scallops seasoned side down and sear until golden brown crust develops.
    4. Turn over in pan and sear for a minute more for medium rare, or longer if a higher temp is desired.
    FOR CORN CREAM
    1. Roast jalapeno until charred and tender.
    2. Remove corn from Cob and blend with charred jalapeno (remove seed for less heat).
    3. Add to cream in a sauce pot and reduce.
    4. Season.
    5. Serve with assorted grilled summer vegetables. Enjoy your delightful summer meal!
    Recipe Provided By
    1. Chef Ben Baker
    2. Executive Chef
    3. Travaasa Experiential Resorts
    Travaasa Blog http://www.travaasa.com/blog/