This is a very nice light dinner for summer when you don’t want to heat up the kitchen. It goes together in minutes and is acceptable for Induction. Though I put avocado and radish in mine this evening for this picture, they added nothing to the flavor and I won’t add those in future. This can be served as a main course or as a side salad. As a side salad, it would probably make 6 small side salads, as it is quite rich. Other possibilities would include squid (cut into rings), shrimp, mussels or whole fresh clams if you’re lucky enough to have access to them.

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INGREDIENTS:

12 oz. crawfish tails (I use frozen, cooked tails)

4 oz. sea scallops (cut into bite-sized pieces)

1 stick butter, unsalted (4 oz.)

1 tsp. Sriracha sauce

¼ tsp. my Seafood Spice Blend

1 c. green onion tops, chopped in ½” pieces

¼ c. parsley, chopped

2 T. Boursin cheese (your choice,I used “Garlic and Fine Herbs”)

Juice of ½ lemon

6 large leaves Romaine lettuce broken up

½ small cucumber, sliced

½ mild green pepper, seeded and sliced thin

1 oz. red bell pepper, sliced

Sprinkle of your favorite thickener, if desired

DIRECTIONS: Prepare salad greens and arrange of serving platter or salad plates and set in refrigerator for the time being. In a non-stick skillet, melt the stick of butter. Add green onions, parsley, spice and saute until onions are just beginning to soften. Add seafood and saute until fully cooked. Add lemon juice, Sriracha sauce and Boursin cheese and blend until smooth. I add a tiny sprinkle of thickener and simmer 1-2 minutes so the sauce just coats the seafood. You can add 1-2 T. heavy cream and reduce, or add a little more Boursin cheese for thickening purposes if you prefer. Dip over salad greens and serve at once.

NUTRITIONAL INFO: Makes 4 servings, each contains:

389 calories

30.4 g fat

8.40 g carbs, 2.15 g fiber, 6.35 g NET CARBS

21.4 g protein

550 mg sodium