Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

-----------------------SHRIMP BUTTER----------------------------
6 md Shrimp, cooked, peeled and
-deveined
1/4 ts Old bay seasoning
1/4 ts Paprika
1 Clove garlic
1 Stick 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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