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  • David Hagedorn's Sea Scallops With Shrimp But

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    David Hagedorn's Sea Scallops With Shrimp But
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 20 lrg Fresh sea scallops
    • 1/4 c. Flour
    • 3 tsp Unsalted butter
    • 1/4 c. White wine Shrimp butter ( recipe follows )
    • 20 x Snow pea pods cut diagonally in half, lengthwise
    • 1 x Red pepper, julienned
    • 1 x Yellow pepper, julienned
    • 1 x Green pepper, julienned
    • 1 x Jicama, peeled and cut into julienne
    • 1/4 c. Parsley, minced
    • 1 bn Scallions
    • 6 med Shrimp, cooked, peeled and deveined
    • 1/4 tsp Old bay seasoning
    • 1/4 tsp Paprika
    • 1 x Clove garlic
    • 1 stk butter

    Directions

    1. Combine all Shrimp Butter ingredients and process till smooth. Chill till ready to use.
    2. Flour the scallops lightly and saute/fry in the butter till 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.
    3. This is my son's recipe for sea scallops. He is executive chef at the East End Cafe in Washington, D.C.

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