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David Hagedorn's Sea Scallops With Shrimp Butter

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B9, C, D
MineralsPhosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 20 sections Fresh sea scallops (large)

  2. 1/4 cup 15g / 1/2oz Flour

  3. 3 teaspoons 15ml Unsalted butter

  4. 1/4 cup 59ml White wine

  5. Shrimp butter - ( recipe, follows )

  6. 20 Snow pea pods cut diagonally - in half, lengthwise

  7. 1 Red pepper - julienne

  8. 1 Yellow pepper - julienne

  9. 1 Green pepper - julienne

  10. 1 Jicama - peeled and cut into 1/4 cup 36g / 1 1/3oz Parsley - chopped

  11. 1 Scallions

  12. Shrimp Butter

  13. 6 Shrimp - cooked, peeled and (medium)

  14. 1/4 teaspoon 1 1/3ml Old bay seasoning

  15. 1/4 teaspoon 1 1/3ml Paprika

  16. 1 Garlic

  17. 1 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 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.

  3. 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.

  4. 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."

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