David hagedorn's sea scallops with shrimp but Recipe

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David hagedorn's sea scallops with shrimp but

Artist:	_	Yield:	6
Categories:	Entrees, Scallops, Seafood, Shrimp	Rating:	0
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Ingredients:

20	large	Fresh sea scallops
1/4	cup	Flour
3	tsp	Unsalted butter
1/4	cup	White wine
		Shrimp butter ( recipe
		-follows )
20		Snow pea pods cut diagonally
		-in half, lengthwise
1		Red pepper, julienned
1		Yellow pepper, julienned
1		Green pepper, julienned
1		Jicama, peeled and cut into
		-julienne
1/4	cup	Parsley, chopped
1	bunch	Scallions
		SHRIMP BUTTER
6	med	Shrimp, cooked, peeled and
		-deveined
1/4	tsp	Old bay seasoning
1/4	tsp	Paprika
1		Clove garlic
1		Stick butter

Procedures:

1	Combine all shrimp butter ingredients and process until smooth.
2	Refrigerate until ready to use.
3	Flour the scallops lightly and saute in the butter until brown on both sides.
4	Deglaze the pan with the wine and the shrimp butter.
5	Toss the vegetables in the pan and cover to steam vegetables slightly.
6	(they should be barely al dente).
7	Divide the scallops among dinner plates, piled loosely.
8	Place the vegetables free-form over the scallops.
9	Cut the scallions on the bias into 3" strips and garnish the scallops with a sprinkling of parsley and scallions.
10	This is my son"s recipe for sea scallops.
11	He is executive chef at the east end cafe in washington, d.c.
12	Food & wine rt [*] category 3, topic 6 message 141 sat feb 15, 1992 c.norberg [kit] at 17:14 est mm by qbtomm and sylvia steiger, genie the.steigers, ci$ 71511,2253, gt cookbook echo moderator at net/node 004/00