1. Cook rice in boiling salted water for 12-15 minutes. Drain and keep warm. 2. Halve the crawfish lengthwise and remove the digestive tract. Chop flesh into bite size pieces. 3. Melt 1 tablespoons butter in a frying pan with the lemon juice and saute scallops and shallots until just tender. 4. Add the crawfish and allow to heat through. 5. Toss parsley and remaining butter through rice and spoon onto a heated serving plate. 6. Spoon the seafood mixture into the shells and serve with the rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
