CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood |
|
Seafood, Main dish |
6 |
Servings |
INGREDIENTS
20 |
lg |
Fresh sea scallops |
1/4 |
c |
Flour |
3 |
ts |
Unsalted butter |
1/4 |
c |
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 |
c |
Parsley, chopped |
1 |
bn |
Scallions |
6 |
md |
Shrimp, cooked, peeled and deveined |
1/4 |
ts |
Old bay seasoning |
1/4 |
ts |
Paprika |
1 |
|
Clove garlic |
1 |
|
Stick butter |
INSTRUCTIONS
SHRIMP 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.
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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