David Sea Scallops with Shrimp Butter

This is my son's recipe for sea scallops, He is executive chef at the East End Cafe in Washington.

20 minutes Prep: 15 minutes Cook: 5 minutes

148 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

20	each	sea scallops	fresh, large
1/4	cup	flour, all-purpose
3	teaspoons	butter, unsalted
1/4	cup	white wine


20	each	snow pea pods	pods, cut diagonally in half lengthwise
1	Red	black pepper	julienned
1	each	black pepper	julienned
1	each	black pepper	julienned
1	each	jicama	peeled, julienned
1/4	cup	parsley leaves	chopped
1	bunch	scallions, spring or green onions


6	each	shrimp	medium, deveined
1/4	teaspoon	old bay seasoning
1/4	teaspoon	paprika
1	each	garlic
1/4	cup	butter

Directions

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.

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Nutrition Facts

Serving Size 131g

Amount per Serving

Calories 148 59% of calories from fat

	% Daily Value*
Total Fat 10.0g	15%
Saturated Fat 6.0g	31%
Trans Fat 0.0g
Cholesterol 25mg	8%
Sodium 61mg	3%
Total Carbohydrate 14.0g	5%
Dietary Fiber 6.0g	23%
Sugars 2.0g
Protein 2.0g	3%

Vitamin A	11%		Vitamin C	43%
Calcium	2%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Sausage And Peppers

I cooked sweet (not hot) sausage thoroughly. Completely drained off all the grease, then I added the olive oil and peppers. I added the onions later since they don't take as long to cook. I used some leftover spaghetti sauce I had instead of tomato paste. I didn't add fennel seeds since I didn't have any. Even though I played with the recipe, it was absolutely delicious. I think it's an easy recipe that will accept lots of variations according to your taste and what ingredients you have on hand. The wine is a must!

Reviewed by mogarraz