Shrimp recipes

David Hagedorn's Sea Scallops With Shrimp Butter

Course : Shrimp
Serves: 6

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Ingredients:

20 large fresh sea scallops

1/4 cup flour

3 teaspoons unsalted butter

1/4 cup white wine

1 recipe shrimp butter -- ( recipe, follows )

20 medium snow pea pods cut diagonally -- in half, lengthwise

1 medium red pepper -- julienne

1 medium yellow pepper -- julienne

1 medium green pepper -- julienne

1 medium jicama -- peeled and cut into

1/4 cup parsley -- chopped

1 bunch scallions

-----shrimp butter-----

6 medium shrimp -- cooked, peeled and

1/4 teaspoon old bay seasoning

1/4 teaspoon paprika

1 clove garlic

1 stick butter

Preparation / Directions:

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

David Hagedorn's Sea Scallops With Shrimp Butter

Ingredients:

Preparation / Directions:

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