• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

David Hagedorn's Sea Scallops With Shrimp Butter

  • 6servings

Add to MenuAdd to Calendar

Source: www.hungrymonster.comReport recipe

Rate this recipe:

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 20 large fresh sea scallops

  3. 1/4 cup flour

  4. 3 teaspoons unsalted butter

  5. 1/4 cup white wine

  6. shrimp butter -- ( recipe, follows )

  7. 20 snow pea pods cut diagonally -- in half, lengthwise

  8. 1 red pepper -- julienne

  9. 1 yellow pepper -- julienne

  10. 1 green pepper -- julienne

  11. 1 jicama -- peeled and cut into 1/4 cup parsley -- chopped

  12. 1 bunch scallions

  13. --shrimp butter--

  14. 6 medium shrimp -- cooked, peeled and 1/4 teaspoon old bay seasoning

  15. 1/4 teaspoon paprika

  16. 1 clove garlic

  17. 1 stick butter

Instructions Jump to Ingredients ↑

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

  2. Flour the scallops lightly and sauté 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.

  3. 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.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback