Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20      large         fresh sea scallops
     1/4  cup           flour
   3      teaspoons     unsalted butter
     1/4  cup           white wine
                        shrimp butter -- ( recipe, follows )
  20                    snow pea pods cut diagonally -- in half, lengthwise
   1                    red pepper -- julienne
   1                    yellow pepper -- julienne
   1                    green pepper -- julienne
   1                    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.