Recipe - David Hagedorns Sea Scallops With Shrimp But

20 lg Fresh sea scallops
One fourth cup Flour
3 teaspoon Unsalted butter
One fourth 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
One fourth cup Parsley, chopped
1 bn Scallions

SHRIMP BUTTER
6 md Shrimp, cooked, peeled and
deveined
One fourth teaspoon Old bay seasoning
One fourth 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 freeform 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
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