Creamy Crayfish Sauce

• 2 tablespoons butter
• 4 ounces crayfish tails
• 1 garlic clove, minced
• 1/2 cup heavy cream
• 4 scallions, thinly sliced
• 2 tablespoons chopped fresh parsley
• Salt and pepper
• 1 tablespoon fresh lemon juice

1. Melt the butter in a small nonstick saucepan over medium heat.
2. Add the crayfish and garlic, and saute 23 minutes, until warmed through.
3. Add the cream and scallions, and bring to a boil.
4. Cook for 1 minute, and when cream is slightly thickened, add parsley and salt and pepper, to taste.
5. Stir in the lemon juice and cook 1 more minute.

butter, crayfish tails, garlic, heavy cream, scallions, parsley, salt, lemon juice

Taken from www.epicurious.com/recipes/food/views/creamy-crayfish-sauce-383611 (may not work)