David Hagedorn's Sea Scallops | scallop recipes

David Hagedorn's Sea Scallops | scallop recipes

20 large fresh sea scallops
1/4 cup flour
3 teaspoon unsalted butter
1/4 cup white wine
1 shrimp butter ( recipe follows )
20 snow pea pods cut diagonally in ha; l, f, lengthwise
1 red pepper, julienned
1 yellow pepper, julienned
1 green pepper, julienned
1 jicama, peeled and cut into julienn; e
1/4 cup parsley, chopped
1 bunch scallions
----SHRIMP BUTTER----
6 medium shrimp, cooked, peeled and deveined
1/4 teaspoon old bay seasoning
1/4 teaspoon paprika
1 clove garlic
1 stick butter
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.