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  Recipe Home » SeaFoods » David Hagedorn's Sea Scallops With Shrimp But
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  David Hagedorn's Sea Scallops With Shrimp But
  Category: SeaFoods
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 420
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

MMMMMSHRIMP BUTTER

6 medium Shrimp, cooked, peeled and deveined
1/4 tsp Old bay seasoning
1/4 tsp Paprika
1 Clove garlic
1 Stick butter
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.

This is my son's recipe for sea scallops. He is executive chef at
the East End Cafe in Washington, D.C.

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 004/005
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