20 large fresh sea scallops
1/4 cup flour
3 tsp unsalted butter
1/4 cup white wine
1 shrimp butter ( recipe follows )
20 snow pea pods cut diagonally in hal, 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 tsp old bay seasoning
1/4 tsp paprika
1 clove garlic
1 stick butter
A Recipe for
David Hagedorn's Sea Scallops With Shrimp But
When baking, follow directions. When cooking, go by your own taste. |
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This is a recipe for David Hagedorn's Sea Scallops With Shrimp But from the recipe cookbook of Recipes-to-go (Meal)
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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 meals 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
Serves: 6
David Hagedorn's Sea Scallops With Shrimp But Recipe brought to you by Recipes To-Go