David Hagedorn's Sea Scallops With Shrimp Butter

Recipe Ingredients

20 sections		Fresh sea scallops (large)
1/4 cup	15g / 0.5oz	Flour
3 teaspoons	15ml	Unsalted butter
1/4 cup	59ml	White wine
		Shrimp butter - ( recipe, follows )
20		Snow pea pods cut diagonally - in half, lengthwise
1		Red pepper - julienne
1		Yellow pepper - julienne
1		Green pepper - julienne
1		Jicama - peeled and cut into
1/4 cup	36g / 1.3oz	Parsley - chopped
1		Scallions
		Shrimp Butter
6		Shrimp - cooked, peeled and (medium)
1/4 teaspoon	1.3ml	Old bay seasoning
1/4 teaspoon	1.3ml	Paprika
1		Garlic
1		Butter

Recipe Instructions

Combine all Shrimp Butter ingredients and process until smooth. Refrigerate until ready to use.

Flour the scallops lightly and saute in the butter until brown on both sides. Deglaze the pan with the wine and the shrimp butter. Toss the vegetables in the pan and cover to steam vegetables slightly. They should be barely al dente. Divide the scallops among dinner plates, piled loosely.

Place the vegetables free-form over the scallops. Cut the scallions on the bias into 3" strips and garnish the scallops with a sprinkling of parsley and scallions.

Sylvia Steiger says: "This is my son's recipe for sea scallops. He is executive chef at the East End Cafe in Washington, D.C."

Source:
GRIT -- JULY 27, 1997

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.