Caramelized Sea Scallops with Crawfish-Papaya Salsa, Cilantro Butter Sauce, and Watercress Salad

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Of course the Cilantro sauce is excellent, it's a stick and a half of butter!!!!!
What doesn't taste good with butter. OMG!! I loved the sauce but I will not make it again. Only if I want to weight like a tractor. Of course our health is important, but living in Los Angeles, how we look is important. Looking like the goodyear blimb is not the way I want to live my life. Yes, I loved the sauce. However, It's not worth gaining weight and feeling depressed on how I look.
There are alot of recipes in Food Netwook that taste awesome and you don't have to put a stick and a half of butter in it! That's my opinion and I'm sticking to it!

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then you'll love this dish. The crawfish-papaya salsa is excellent. Don't use quite as much red onion as it calls for though. A little of that goes a long way.

Careful when cooking the scallops because the sugar coating will burn easily. I would suggest starting with a medium heat rather than medium high. Also, I do not like the taste of watercress (way too bitter, although it looks good as a garnish.

Great dish overall, very fancy, very tasty and easy to make.

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This is a very pretty dish and perfect if you are looking to impress with presentation. I could not find Louisiana crawfish, only imported over seas crawfish which we never use. So, I opted for small shrimp instead. I think the crawfish flavor would have been better because the shrimp could have used a little kick (a little garlic for a mild scampi flavor? to season it up a bit. I omitted the shaved red onion from the watercress because we are not big onion eaters. Nonetheless, this was a yummy meal. The portions are not large, so you definitely want this in multiple courses... a nice appetizer, soup (maybe something creamy, and dessert with this as the entree.

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This is a little tough to make, but if you can pull it off, all your guests will be able to say is WOW!

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Recipe was a bit labor intensive and worth every delectible second I spent in the kitchen. I could not come by crawfish tails in the Bay Area, so I used langstino and the recipe came out fantastic. I'd like to order the crawfish tails next time for comparison, but I highly recommend trying this out, and then preparing it for guests.

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This all worked very well together. The bitterness of the watercress beautifully complimented the sweet papaya. The cilantro butter was so good that I have used it many times since on other foods, such as a quick fish dish.