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David Hagedorn's Sea Scallops With Shrimp Butter Recipe - Cooking Index

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David Hagedorn's Sea Scallops With Shrimp Butter

Courses: Main Course
Serves: 6 people

Recipe Ingredients

20 sections  Fresh sea scallops (large)
1/4 cup 15g / 0.5ozFlour
3 teaspoons 15mlUnsalted butter
1/4 cup 59mlWhite 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 / 1.3ozParsley - chopped
1   Scallions
  Shrimp Butter
6   Shrimp - cooked, peeled and (medium)
1/4 teaspoon 1.3mlOld bay seasoning
1/4 teaspoon 1.3mlPaprika
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

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