David Hagedorn's Sea Scallops With Shrimp Butter

Course :	Shrimp
From:	HungryMonster.com
Serves:	6

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:

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.